In a large skillet, brown the lean ground beef over medium-high heat until it's no longer pink, breaking it apart into crumbles as it cooks. Drain any excess fat.

Add the diced onion to the skillet with the cooked beef and cook for another 2-3 minutes until the onion becomes translucent. Stir in the minced garlic, Italian herbs and cook for an additional 1 minute. Season with ½ teaspoon salt and ½ teaspoon pepper.

Transfer the cooked beef, onion, and garlic mixture to the crockpot.

Add the remaining kosher salt and black pepper, low-sodium beef broth, marinara sauce, and crushed tomatoes. Add the parmesan cheese rind, if using.

Stir to combine.

Add the broken lasagna noodles to the crockpot with the other ingredients. Stir them in to ensure they are well-distributed in the soup.

Cover the crockpot, and set it to cook on high heat for 3-4 hours or on low heat for 6-8 hours. This will allow the flavors to meld together and the soup to simmer and thicken.

While the soup is cooking, prepare the cheese mixture. In a separate bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and dried oregano.

Once the lasagna noodles are tender and the soup is ready, ladle the hot soup into serving bowls. Spoon a generous dollop of the cheese mixture on top of each serving.

Garnish each bowl of Lasagna Soup with fresh basil leaves.