Step 1: Prep Your Ingredients

1. Dice the onion and red bell pepper (if using).
2. Mince the garlic.
3. Break the lasagna noodles into bite-sized pieces and set aside.

Step 2: Brown the Meat

1. Heat a skillet over medium heat.
2. Add the ground beef (or turkey) and cook until browned, breaking it into small pieces with a spoon. Drain any excess fat.
3. Transfer the cooked meat to your slow cooker.

Step 3: Build the Soup Base

1. Add the following ingredients to the slow cooker:
   • Diced tomatoes (with their juice)
   • Tomato sauce
   • Tomato paste
   • Chicken or vegetable broth
   • Onion
   • Garlic
   • Bell pepper (if using)
2. Stir in the seasonings:
   • Italian seasoning
   • Basil
   • Red pepper flakes (optional)
   • Salt and pepper, to taste

Step 4: Cook the Soup

1. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.
2. Stir occasionally if possible to ensure even cooking.

Step 5: Add the Pasta

1. During the last 30 minutes of cooking, add the broken lasagna noodles to the slow cooker.
2. Stir well to submerge the noodles, ensuring they cook evenly.

Step 6: Finish with Cheese

1. Just before serving, stir in the ricotta cheese for a creamy texture.
2. Ladle the soup into bowls and top with:
   • Shredded mozzarella cheese
   • Grated Parmesan cheese
   • Optional: Chopped fresh basil or spinach for a fresh touch.

Step 7: Serve and Enjoy

1. Serve hot with crusty bread or a simple salad on the side.
2. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.