Brown ground beef with onion and garlic. Drain excess fat.

Add beef, broth, crushed tomatoes, diced tomatoes, tomato paste, seasoning, salt, and pepper to slow cooker.

Cook on low 6–7 hours or high 3–4 hours.

Add broken lasagna noodles during the last 30 minutes.

Mix ricotta, mozzarella, and Parmesan in a bowl.

Serve soup topped with the cheese mixture and parsley.