In a large skillet over medium heat, brown the ground beef and chopped onion for about 5–7 minutes.

Stir in minced garlic, oregano, basil, salt, and black pepper. Cook for an additional minute.

Transfer the beef mixture to the slow cooker. Pour in beef broth and crushed tomatoes.

Break lasagna noodles into smaller pieces and add to the slow cooker. Push down into the liquid.

Cover and cook on low for 4–6 hours or on high for 2–3 hours until noodles are tender.

Stir in ricotta cheese until fully incorporated.

Ladle soup into bowls, top each serving with shredded mozzarella and grated Parmesan cheese.

Garnish with fresh basil leaves before serving.