In a large skillet over medium heat, add the ground beef and cook until browned, about 5–7 minutes. Drain any excess fat.

Add the diced onion and minced garlic to the skillet with the cooked beef. Sauté for about 3 minutes, until the onion is translucent.

Transfer the beef and onion mixture into your crockpot, distributing it evenly across the bottom.

Pour in the chicken broth, diced tomatoes, and tomato paste. Add the dried basil, oregano, rosemary, crushed red pepper flakes, salt, and pepper. Stir well.

Cover the crockpot and set it to cook on low for 7–8 hours or on high for 3–4 hours.

About 30 minutes before serving, gently stir in the broken lasagna noodles into the soup.

Mix the ricotta cheese and grated Parmesan cheese until smooth and creamy. Set it aside.

Just before serving, add the shredded mozzarella cheese to the slow cooker and stir until melted.

Ladle the soup into bowls and top each serving with the ricotta-Parmesan mixture.

Finish with a sprinkle of freshly chopped basil over the top before serving.