In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of ground beef, breaking it up with a spatula. Sauté until the meat is browned and cooked through, about 8 to 10 minutes.

Next, sprinkle in 1 minced onion and 3 cloves of minced garlic. Stir the mixture and sauté for an additional 2 to 3 minutes, until the onion becomes translucent and fragrant.

Pour in 28 ounces of crushed tomatoes, along with 4 cups of low sodium beef broth, and 1 cup of water. Add 1 bay leaf, 1 teaspoon dried basil, 1 teaspoon dried oregano, and a pinch of black pepper and red pepper flakes to taste. Stir everything together and bring the mixture to a rolling boil, which should take about 5 minutes.

Once boiling, add 2 cups of reginetti pasta or broken lasagna noodles to the pot. Reduce the heat to medium-low and let it simmer uncovered for half the time indicated on the pasta package, usually around 5 to 7 minutes.

After the pasta is al dente, remove the pot from heat and let the soup sit for about 5 minutes. Before serving, remove the bay leaf and ladle the warm lasagna soup into bowls, topping each with dollops of ricotta cheese and a sprinkle of Parmesan.