In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 pound of ground beef, breaking it up with a spatula. Cook for about 10 minutes, or until the beef is browned and no longer pink, stirring occasionally.

Next, add 1 minced onion and 3 minced garlic cloves to the pot. Sauté these aromatic ingredients for 2-3 minutes, or until the onion is translucent and fragrant.

Stir in a 28-ounce can of crushed tomatoes, along with 1 teaspoon each of dried basil, parsley, and oregano. Pour in 4 cups of beef broth and 1 cup of water, then add a bay leaf. Bring the mixture to a boil.

Once boiling, add your choice of pasta. Lower the heat to a simmer, cooking uncovered for about 4-5 minutes. Stir occasionally to avoid sticking.

Remove the pot from heat and let the soup rest for 5 minutes. Discard the bay leaf. Serve the warm Lasagna Soup in bowls, topped with ricotta and freshly grated Parmesan cheese.