In a large skillet, break apart and brown the ground beef over medium-high heat until it’s no longer pink and drain any excess fat.

Add the diced onion to the skillet with the cooked beef and cook for another 2-3 minutes until the onion becomes translucent then add in the minced garlic and cook for an additional 1 minute. Season with salt and pepper.

Transfer the cooked beef, onion, and garlic mixture to the crockpot.

Add the beef broth, pasta sauce, crushed tomatoes, and Italian seasoning and stir to combine.

Add the broken lasagna noodles to the crockpot with the other ingredients. Stir them in to ensure they are well-distributed in the soup.

Cover the crockpot, and set it to cook on high for 3-4 hours or on low heat for 6-8 hours.

In a mixing bowl, combine the ricotta cheese, shredded mozzarella and Parmesan cheese, and Italian seasoning. Refrigerate this until time to serve the soup.

Once the lasagna noodles are tender and the soup is ready, ladle the hot soup into serving bowls. Spoon a generous dollop of the cheese mixture on top of each bowl and gently stir it into the soup.

Serve with crusty garlic bread.