In a large pot, heat a splash of oil over medium heat. Add the lean ground beef, diced onion, and minced garlic, cooking for 5–7 minutes until the beef is browned and the onion is translucent.

Once the meat is browned, add the canned crushed tomatoes and low-sodium chicken broth to the pot. Stir well and allow it to come to a gentle simmer over medium heat for about 5 minutes.

Sprinkle in the Italian seasoning, along with salt and pepper to taste. Stir to blend the spices into the soup and let it simmer for another 5 minutes.

Add the mini lasagna noodles to the pot and cook according to the package instructions, about 8 minutes, until the noodles are al dente.

In a separate bowl, mix the ricotta cheese with a pinch of Italian seasoning. Once the noodles are cooked, swirl the ricotta mixture into the soup.

Serve hot, generously topping each bowl with shredded mozzarella cheese, allowing it to melt slightly before enjoying.