In a large skillet, heat the olive oil over medium heat. Add the onion and saute until translucent. Add the garlic and let cook for about 1 more minute.

Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat if needed.

Transfer the cooked beef mixture to the slow cooker. Add marinara sauce, chicken broth, water, basil, oregano, and black pepper. Stir well to combine.

Cover and cook on Low for 5–6 hours or High for 2½–3 hours.

About 30 minutes before serving, stir in the broken lasagna noodles. If cooking at high heat, turn down to low heat at this point. If you'd like more liquid, add additional chicken broth to thin it out.

While the soup finishes cooking, mix ricotta cheese and Parmesan cheese together in a small bowl. Cover and refrigerate until serving time.

Once the noodles are tender, stir in the half and half. Taste and adjust seasoning if needed.

Ladle soup into bowls and top each serving with a dollop of the ricotta-Parmesan mixture and a sprinkle of mozzarella cheese.