Start by heating a large skillet over medium-high heat. Once it’s hot, add your ground beef and break it up with a spoon or spatula. Season with about 1½ teaspoons of Italian seasoning and a good pinch of salt and pepper. Cook until the beef is nicely browned with just a hint of pink left. If there's a lot of fat in the pan, go ahead and drain it off.

Next, toss in the chopped onion and garlic. Keep cooking for a few minutes until the onions soften up and start to look a little translucent. Transfer everything to your slow cooker.

Pour in the beef broth, pasta sauce, tomato paste, and the rest of your Italian seasoning. Give it all a good stir.

Pop the lid on and cook on low for 4–5 hours or high for 2–3 hours. Since the beef is already cooked, it doesn’t need loads of time—but you can leave it on low for up to 6 hours if that fits your schedule better.

Once the soup is bubbling and full of flavor, break your lasagna noodles into bite-sized pieces and stir them into the pot. Cover again and cook for about 30 minutes, or until the noodles are tender.

When it’s time to serve, ladle the soup into bowls and top with a generous dollop of ricotta, a sprinkle of shredded mozzarella and parmesan, and a little fresh parsley if you’ve got it. Add extra salt, pepper, or red pepper flakes to taste. I love serving this one with garlic bread or a slice of crusty bread for dunking.