Brown the Ground Beef: In a large skillet over medium heat, add your ground beef and cook for 5–7 minutes, stirring occasionally, until it’s browned and no longer pink. Drain any excess fat and set aside.

Sauté the Aromatics: In the same skillet, add diced onion and minced garlic to the remaining beef drippings. Sauté for about 3 minutes until the onion is translucent.

Combine in the Crockpot: Transfer the beef and aromatics into your crockpot. Pour in the chicken broth, diced tomatoes, and tomato paste. Add the dried basil, oregano, rosemary, crushed red pepper flakes, salt, and pepper. Stir to combine.

Slow Cook the Soup: Cover the crockpot and cook on low for 7–8 hours or on high for 3–4 hours.

Add the Noodles: About 30 minutes before serving, stir in the broken lasagna noodles, ensuring they are fully submerged in the broth.

Prepare the Cheese Mixture: In a small bowl, mix the ricotta cheese and grated Parmesan until smooth. Set aside.

Melt the Mozzarella: Once noodles are tender, gently fold in the shredded mozzarella cheese, stirring to combine.

Serve and Garnish: Ladle the soup into bowls, topping each serving with a generous dollop of the ricotta mixture and fresh basil.