01 -
Heat a large skillet over medium-high heat. Add ground beef, 1 teaspoon Italian seasoning, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Cook until fully browned with no pink remaining, breaking up with a spatula. Drain excess fat if needed.
02 -
Stir in diced onion and minced garlic. Sauté for 2–3 minutes until onion is translucent and mixture is fragrant.
03 -
Transfer cooked beef, onion, and garlic mixture to the insert of a 6-quart or larger slow cooker.
04 -
Add beef broth, tomato basil pasta sauce, tomato paste, and remaining 1 teaspoon Italian seasoning to the slow cooker. Gently stir until fully combined.
05 -
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours for flavors to meld.
06 -
Remove lid and stir in broken lasagna noodles. Cover and cook for 30 minutes or until noodles are al dente and tender, stirring halfway to prevent sticking.
07 -
Ladle soup into serving bowls. Top each with a generous dollop of ricotta, a sprinkle of mozzarella, a spoonful of Parmesan, and a scatter of fresh parsley or basil. Season to taste with additional salt, pepper, or red pepper flakes if desired. Serve hot.