Direction

1. Crumble ground beef in a large skillet over medium heat. Cook and stir for 5 minutes. Drain.
2. Place beef in the bottom of a slow cooker. Add bell pepper, onion, diced tomatoes, crushed tomatoes, beef broth, mushrooms, and Italian seasoning. Cook on low 4 hours.
3. Add broken lasagna noodles. Cook on Low until noodles are tender, about 45 minutes more. Season with salt and pepper to taste.
4. Ladle soup into serving bowls. Divide mozzarella cheese between the bowls. Top each bowl with a dollop of ricotta cheese.