Warm the olive oil in a heavy pot over medium heat until it shimmers lightly.
Add the minced garlic and onion, stirring occasionally, and sauté until they become translucent, about 3 to 5 minutes.
Stir in the minced bell pepper, oregano, parsley, basil, salt, and pepper, then cook for an additional minute to blend the flavors.
Introduce the ground beef to the pot, breaking it up as it cooks until browned and fully cooked through; drain any excess fat.
Mix in the ricotta cheese, allowing it to melt into the meat mixture for added creaminess.
Pour in the beef broth, marinara sauce, diced tomatoes, and drop in the parmesan rind, stirring everything together.
Reduce heat and let the soup simmer gently for at least 30 minutes, or longer for deeper flavor.
About 15 minutes before serving, add the broken lasagna noodles and cook until they are tender.
Remove the parmesan rind from the pot.
Ladle the soup into oven-safe bowls or mugs, sprinkle shredded mozzarella cheese on top, and add an extra dollop of ricotta if you desire.
Place the bowls under a hot broiler until the cheese melts and turns golden brown.
Serve immediately accompanied by warm garlic bread for dipping.
