This soup is the best I’ve tasted all year, and it’s a breeze to make with a slow cooker!

Brown the ground beef in a skillet over medium heat, then drain any excess fat.

Transfer the beef to a slow cooker and add the diced onion, bell pepper, crushed tomatoes, petite diced tomatoes, minced garlic, and Italian seasoning.

Pour in the beef broth and stir to combine all ingredients.

Cook on low for 6-8 hours or on high for 3-4 hours.

Break the lasagna noodles into smaller pieces and add them to the slow cooker.

Cook on high for another 30 minutes until the noodles are tender.

Serve the soup hot, topped with a dollop of ricotta cheese, shredded mozzarella, and parmesan cheese.

For a vegetarian version, substitute the ground beef with plant-based ground meat or add more vegetables like zucchini and mushrooms. You can also use chicken or turkey instead of beef for a lighter option. For a spicier kick, add a pinch of red pepper flakes or use spicy Italian sausage in place of ground beef. To enhance the flavor, consider adding a splash of red wine or a few fresh basil leaves during the last hour of cooking.