Warm the olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the diced onion and cook until it becomes soft and starts to brown, roughly 7 minutes. Stir in the minced garlic and cook for about 1 minute until fragrant.

Add the ground beef to the pot, breaking it up with a wooden spoon as it cooks. Continue cooking until the meat is browned and cooked through, about 5 minutes. Stir in the tomato paste and cook for another minute, ensuring it's well mixed.

Mix in the kosher salt, ground black pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken broth. Bring the mixture to a gentle boil, stirring occasionally.

Add the broken lasagna noodles to the pot and cook them until they are al dente, following the timing on the noodle package.

Serve the soup hot in bowls, each topped with a generous dollop of ricotta cheese.