Begin by chopping any fresh vegetables you intend to include, such as onions, garlic, or bell peppers. Measure out your broth and marinara sauce, ensuring you have everything ready before you start. This prep time, about 10–15 minutes, makes it easier to layer your Crockpot Lasagna Soup efficiently.

Start layering the ingredients in your slow cooker. Place the ground meat at the bottom; this allows the juices to seep up. Next, add the marinara sauce followed by the Italian seasoning, broth, and then uncooked pasta. Ensure it's all submerged to absorb the rich flavors during the slow cooking process.

Set your slow cooker to low for about 6-8 hours or high for 3-4 hours. If using high, consider adding the uncooked pasta halfway through to prevent overcooking. As the soup simmers, you’ll notice the delightful aroma of the seasoned ingredients melding beautifully.

In the last 30 minutes of cooking, stir in the ricotta and mozzarella cheese. This allows them to melt and create that creamy texture. Watch for the cheese to become bubbly and incorporate well into the broth.

Once done, give the soup a good stir and ladle it into bowls. Garnish with fresh herbs like basil or parsley for a pop of color and extra flavor. Add more cheese on top if desired!