In a large skillet, brown the lean ground beef over medium-high heat until it's no longer pink, breaking it apart into crumbles as it cooks. Drain any excess fat.
1 pound lean ground beef
Add the diced onion to the skillet with the cooked beef and cook for another 2-3 minutes until the onion becomes translucent. Stir in the minced garlic and cook for an additional 1 minute. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
1 small onion, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
Transfer the cooked beef, onion, and garlic mixture to the crockpot.
4 cloves garlic
Add the remaining kosher salt and black pepper, low-sodium beef broth, marinara sauce, crushed tomatoes, and Italian seasoning. Add the parmesan cheese rind, if using.
6 cups low-sodium beef broth, 1 24-ounce jar marinara sauce, 28 ounces crushed canned tomatoes, 1 tablespoon Italian seasoning, 1 Parmesan cheese rind
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.
8 ounces (8 to 10 sheets) dried lasagna noodles, broken into bite-size pieces
Cover the crockpot, and set it to cook on high heat for 3-4 hours or on low heat for 6-8 hours. This will allow the flavors to meld together and the soup to simmer and thicken.
While the soup is cooking, prepare the cheese mixture. In a separate bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and dried oregano.
1 cup ricotta cheese, 1/2 cup Mozzarella cheese, 1/2 cup Parmesan cheese, 1 teaspoon dried oregano
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 serving.
Garnish each bowl of Lasagna Soup with fresh basil leaves.
Fresh basil leaves for garnish