1. Brown the ground beef in a large pot over medium heat, breaking it up as it cooks. Drain excess grease if needed.

2. Add the diced onion and cook until softened, then stir in the minced garlic and cook until fragrant.

3. Mix in the tomato paste, then add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, black pepper, and red pepper flakes. Stir well.

4. Bring the soup to a gentle simmer and cook for about 10 minutes so the flavors can blend.

5. Add the broken lasagna noodles and simmer until the pasta is tender, stirring occasionally to prevent sticking.

6. Ladle the soup into bowls and top each serving with ricotta, mozzarella, Parmesan, and fresh parsley.

7. Serve hot while the cheese melts into the soup.