Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess grease.

Add the chopped onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic, Italian seasoning, salt, and pepper, and cook for another minute until fragrant. Add the tomato paste and stir until it darkens slightly.

Pour in the chicken broth and crushed tomatoes. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to a simmer.

Add the broken lasagna noodles to the pot. Stir well to prevent them from sticking. Let the soup simmer for 10-12 minutes, or until the noodles are al dente.

Stir in the heavy cream. While the soup finishes, mix the ricotta, Parmesan, and fresh parsley in a small bowl.

Ladle the hot soup into bowls, top with a generous dollop of the ricotta mixture, and sprinkle with shredded mozzarella to serve.