In a skillet over medium-high heat, cook ground beef until browned, breaking it apart with a spoon as it cooks. Drain excess fat.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
Transfer the beef mixture to your slow cooker. Add the diced zucchini, red and yellow bell peppers, chicken broth, marinara sauce, diced tomatoes, dried basil, dried oregano, dried thyme, salt, and black pepper.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before serving, add the broken lasagna noodles to the slow cooker. Stir well and cover. Cook until the noodles are tender.
In a small bowl, mix together the ricotta cheese, shredded mozzarella, and grated Parmesan.
Serve the soup hot in bowls, adding a generous dollop of the cheese mixture to each bowl, allowing it to melt into the soup.
Garnish with fresh basil or parsley, if desired.
Variations & Tips
For a lighter version, you can use ground turkey instead of ground beef. If you’re vegetarian, consider using a plant-based ground meat or adding more vegetables like mushrooms and spinach. Feel free to experiment with different cheeses such as provolone or fontina for a unique twist. For a spicier kick, add a pinch of red pepper flakes or use spicy Italian sausage in place of ground beef. Remember to always taste and adjust the seasoning before serving.
