Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Add ground beef to the pot, breaking it up with a spoon. Cook until browned, draining any excess grease.

Stir in diced tomatoes, tomato sauce, chicken broth, liquid smoke (if using), and Worcestershire sauce. Bring the mixture to a simmer.

Break the lasagna noodles into smaller, bite-sized pieces (about 2-3 inches long). Add the broken noodles to the simmering soup. Cook according to package directions, usually 8-10 minutes, or until the noodles are al dente.

Taste and adjust seasonings as needed. If desired, stir in a splash of heavy cream or a spoonful of ricotta cheese for extra creaminess.

Ladle the hot soup into bowls. Serve immediately, topped with a dollop of ricotta cheese, a sprinkle of fresh parsley, and a generous amount of shredded mozzarella or Parmesan cheese for that perfect cheese pull!