Slow Cooker Lasagna Soup

Add the ground Italian sausage and onion to a large skillet over medium heat. Break the sausage into smaller pieces with a wooden spoon and cook until the sausage is fully cooked and the onion is softened. Drain any excess grease.

Add the tomato paste to the skillet. Stir and cook for 1 to 2 minutes, or until the tomato paste is fully incorporated and slightly darkened.

Transfer the sausage mixture to a 4- to 6-quart slow cooker. Stir in the beef broth, petite diced tomatoes, and Italian seasoning.

Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours.

Add the broken lasagna noodles and stir to separate and submerge them. Cover and cook on HIGH for 30 to 45 minutes, or until the pasta is tender.

Stir in the salt, taste, and adjust the seasoning as needed. Ladle the soup into individual bowls, then top each serving with shredded mozzarella cheese, grated Parmesan cheese, and a spoonful of ricotta cheese.