Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent. Add bell pepper, carrots, and zucchini, cooking until softened.

Add crushed tomatoes, vegetable broth, dried oregano, dried basil, salt, and black pepper. Stir to combine.

Bring the soup to a simmer and add the broken lasagna noodles. Cook until the noodles are al dente, stirring occasionally to prevent sticking.

Reduce heat and stir in ricotta, mozzarella, and half of the Parmesan cheese. Stir until the cheeses are melted and the soup is creamy.

Ladle the soup into bowls and garnish with remaining Parmesan cheese and fresh basil if desired. Serve hot.

Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.