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In a large pot or Dutch oven, cook the ground beef over medium heat until browned and crumbled.
Add the onion and garlic and cook until softened, about 5 minutes.
Stir in the tomato sauce, diced tomatoes, beef broth, broken lasagna noodles, Italian seasoning, salt, and pepper.
Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the noodles are tender.
Serve the soup hot, topped with shredded mozzarella and grated Parmesan cheese.