In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.

Add the onion, garlic, carrot, and bell pepper. Sauté until vegetables are tender, about 5 minutes.

Stir in the chicken broth, crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper.

Bring the mixture to a boil.

Add the broken lasagna noodles to the pot and reduce heat to a simmer. Cook for about 15 minutes, or until the noodles are tender.

Stir in the ricotta cheese and half of the mozzarella cheese until melted and combined.

Ladle the soup into bowls and top with remaining mozzarella cheese, Parmesan cheese, and fresh basil.