Creamy Cheesy Slow Cooker Lasagna Soup

1.In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess fat.

2.Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent, about 5 minutes.

3.Stir in the dried oregano, dried basil, and red pepper flakes. Cook for another minute until fragrant.

4.Transfer the beef mixture to a slow cooker.

5.Add the crushed tomatoes, chicken broth, and water to the slow cooker. Stir to combine.

6.Cover and cook on low for 6-7 hours or on high for 3-4 hours.

7.About 30 minutes before serving, add the broken lasagna noodles to the slow cooker. Stir well and cover.

8.In a small bowl, mix together the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese.

9.After the noodles are tender, stir in the cheese mixture and heavy cream into the soup. Season with salt and black pepper to taste.

10.Cover and cook for an additional 10-15 minutes until the cheese is melted and the soup is creamy.

11.Serve hot, garnished with fresh basil leaves.