Lasagna Soup

In a large skillet, brown the ground beef, Italian sausage, and diced onion until the meat is cooked through. Drain any excess grease.

Transfer the cooked meat and onion mixture to a large slow cooker.

Stir in the minced garlic, tomato paste, undrained diced tomatoes, and beef broth.

Season with salt, pepper, garlic powder, and Italian seasoning. Stir everything to combine.

Cover the slow cooker and cook on low for 6 hours or on high for 3-4 hours.

While the soup is cooking, prepare the cheese topping. In a medium bowl, combine the ricotta cheese, Parmesan cheese, and shredded mozzarella. Mix well and set aside in the refrigerator.

About 30 minutes before serving, add the broken lasagna noodles and the heavy cream to the slow cooker. Stir to incorporate.

Cover and continue to cook for another 30 minutes, or until the noodles are tender.

To serve, place a large scoop of the ricotta cheese mixture in the bottom of each bowl.

Ladle the hot soup over the cheese. Let it sit for a minute to allow the cheese to melt and become creamy before enjoying.