In a large skillet over medium-high heat, brown the ground beef with diced onions until meat is fully cooked and onions are softened (5-6 minutes). Add minced garlic during the last 60 seconds of cooking until fragrant. Drain off excess grease completely.

Transfer the browned meat and onions into the slow cooker basin. Pour in the crushed San Marzano tomatoes, petite diced tomatoes, tomato paste, low-sodium beef broth, dried Italian seasoning, crushed red pepper flakes, sea salt, and black pepper. Stir well until tomato paste is fully dissolved.

Cover with lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until flavors are deeply integrated and aromatic.

During the final 30 to 40 minutes of cooking, stir in the broken dry lasagna noodle pieces and heavy cream into the bubbling soup. Cover and cook on HIGH for 30 minutes, or until the noodles are tender and al dente. (Alternatively, boil noodles separately in salted water and ladle soup over them to keep broth extra thin and silky).

In a small bowl, whisk together the ricotta cheese, grated Parmesan, garlic powder, and a pinch of salt until velvety and smooth.

Ladle hot lasagna soup into deep bowls. Top each bowl with a generous dollop of seasoned ricotta, a handful of shredded mozzarella, and fresh basil ribbons. Let sit for 60 seconds until cheese melts into gooey ribbons, and serve immediately with warm garlic bread.