Brown the Meat: In a large skillet over medium heat, add the ground beef and cook until browned. Drain excess fat.

Sauté the Aromatics: Add diced onion and minced garlic to the skillet, sauté until onion is translucent.

Transfer to the Crockpot: Move beef and onion mixture to the crockpot, scraping bits from skillet.

Build the Broth: Add chicken broth, diced tomatoes, tomato paste, dried herbs, salt, and pepper to the crockpot and stir.

Cook Time: Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.

Add the Noodles: Stir broken lasagna noodles into the soup 30 minutes before serving.

Mix the Cheeses: Combine ricotta cheese with grated Parmesan in a bowl.

Incorporate the Mozzarella: Stir shredded mozzarella into the soup just before serving.

Serve with Excellence: Ladle the soup into bowls, topping each with the cheese mixture.

Final Garnish: Sprinkle chopped basil over each serving before serving.