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Brown one pound of beef and put it in the bottom of your slow cooker.
Stir in a chopped green pepper and onion, cans of petite diced and crushed tomatoes, a carton of beef broth, a can of mushroom, and two teaspoons of Italian seasoning.
Cook the soup on low for four hours.
Add in five broken lasagna noodles and continue to cook until they’re tender (about 45 minutes).
Season with salt and pepper to your liking.
Ladle the soup into bowls.
Top with shredded mozzarella cheese and a dollop of ricotta cheese.