Cut 1 small onion in half, trim away ends, and peel. Slice layers into strips. Dice into squares. Add to medium bowl.

Cut top away from 1 large carrot. Cut into rounds, then into quarters. Add to onion. 

Cut top away from 1 large zucchini. Cut into thick rounds, then into quarters. Add to onion and carrots. 

Smash and peel 3 garlic cloves. Mince and add to vegetables. 

Heat 2 Tbsp olive oil in pot over medium-high heat. Add onion, carrot, zucchini, garlic, and 1 tsp kosher salt. 

Cook, stirring occasionally, until vegetables are very soft, about 10 minutes. 

Add ½ lb ground beef, 2 Tbsp tomato paste, 1 tsp dried oregano, and 1 tsp kosher salt.

Cook until browned, breaking beef into small pieces with a spoon, 5-7 minutes.

Add 1 (15 oz) can diced tomatoes and 6 cups vegetable broth. Turn heat to high and bring soup to boil. 

Meanwhile, add 8 dried lasagna noodles to a plastic bag. Use a mallet or hands to crush noodles into 1 to 2-inch pieces. 

Add noodles to pot. Reduce heat to medium-low. Simmer 18-22 minutes, until noodles are tender. 

Mince 8 leaves basil and stir into pot. Serve in bowls topped with 1 cup shredded mozzarella cheese.