In a large pot, heat 2 tablespoons of olive oil over medium-high heat for about 3 minutes until shimmering. Add 1 pound of ground beef and cook for about 10 minutes, breaking it up with a spatula, until browned and no longer pink. Drain any excess fat.

Stir in 1 diced onion and 3 minced garlic cloves into the pot, sautéing for 2-3 minutes until the onion becomes translucent and fragrant.

Add 28 ounces of crushed tomatoes, a bay leaf, 1 teaspoon each of dried basil, parsley, and oregano. Pour in 4 cups of beef broth and 1 cup of water. Stir well and bring to a gentle boil.

Once boiling, add 8 ounces of uncooked reginetti pasta or broken lasagna noodles. Reduce heat to medium and cook uncovered for half the time specified on the pasta package.

After cooking, remove the pot from heat and let it sit for 5 minutes.

Before serving, discard the bay leaf and ladle the warm lasagna soup into bowls. Top with a dollop of ricotta and a sprinkle of parmesan cheese.