Brown the Ground Beef: In a large skillet over medium heat, add the ground beef and cook for 5-7 minutes, stirring occasionally until it’s browned. Drain excess fat and transfer to crockpot.

Sauté the Aromatics: In the same skillet, sauté the diced onion and minced garlic for about 3 minutes until the onion turns translucent. Transfer to the crockpot.

Combine the Soup Ingredients: Pour in chicken broth, canned diced tomatoes, and tomato paste. Add dried basil, oregano, rosemary, red pepper flakes, and season with salt and pepper. Stir well.

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

Add the Lasagna Noodles: About 30 minutes before serving, stir in broken lasagna noodles.

Prepare the Cheese Mixture: Combine ricotta and grated Parmesan in a bowl until smooth.

Incorporate the Mozzarella: Once the soup finishes cooking, fold in shredded mozzarella until melted.

Serve and Garnish: Ladle soup into bowls, adding a dollop of the ricotta mixture and garnish with fresh basil.