Step 1: Brown the Meat

In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Once it’s fully cooked, drain excess grease and transfer the beef to the slow cooker.

Step 2: Sauté the Aromatics

In the same skillet, add the diced onion and cook for about 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Transfer the onions and garlic to the slow cooker.

Step 3: Add the Base Ingredients

To the slow cooker, add the crushed tomatoes, tomato sauce, diced tomatoes, and beef broth. Stir well to combine.

Step 4: Season the Soup

Add the Italian seasoning, basil, oregano, salt, black pepper, and red pepper flakes (if using). Stir everything together until the spices are evenly distributed.

Step 5: Slow Cook

Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. This allows the flavors to meld beautifully.

Step 6: Add the Pasta

About 30 minutes before serving, add the broken lasagna noodles to the slow cooker. Stir well and let them cook until tender.

Step 7: Serve and Garnish

Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, shredded mozzarella, grated Parmesan, and fresh basil. Serve warm and enjoy!