Step-by-Step Instructions

• In a large skillet over medium heat, brown 1 lb of ground beef along with 1 chopped medium onion until the meat is no longer pink and the onion is soft, about 5–7 minutes.
• Add 2 minced garlic cloves, 1 teaspoon each of dried oregano and dried basil, along with 1 teaspoon salt and ½ teaspoon black pepper into the skillet. Stir well for about 1 minute until fragrant.
• Transfer the savory beef mixture into your slow cooker. Pour in 4 cups of beef broth and a 28 oz can of crushed tomatoes, stirring to ensure everything is well combined.
• Next, add in 8 oz of broken lasagna noodles, pushing them down into the liquid. Cover the slow cooker and set it to low for 4-6 hours or high for 2-3 hours.
• After the noodles are cooked, stir in 1 cup of ricotta cheese until completely incorporated. Allow it to warm for an additional 10 minutes.
• Ladle the hearty soup into bowls and top with 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese. Garnish with fresh basil if desired.