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Place 1 pound lean ground beef, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a 6-quart or larger slow cooker. Use a wooden spoon to gently break up the meat. Add 4 cups low-sodium chicken broth, 1 (24-ounce) jar marinara sauce, 1 small diced onion, 2 minced garlic cloves, 2 teaspoons Italian seasoning, and 1 Parmesan rind, if using. Stir well to combine.
Cover and cook on the HIGH setting for 4 to 5 hours or on the LOW setting for 7 to 8 hours. Stir in 8 ounces dried lasagna noodles, broken into bite-size pieces. Cover, set to LOW, and cook until the noodles are tender, 25 to 35 minutes.
Remove and discard the Parmesan rind. Ladle the soup into bowls and top with shredded low-moisture mozzarella cheese, ricotta cheese, and torn fresh basil leaves. Serve immediately.