Crockpot Lasagna Soup

Bahan-bahan (4 porsi)

• 2 tablespoons extra-virgin olive oil
• 1 pound lean ground beef (I used 90% lean)
• 1 small yellow onion (¼-inch diced (about 1 cup))
• 1 g reen bell pepper (¼-inch diced)
• 3 cloves garlic (minced, about 2 tablespoons)
• 2 teaspoons Italian seasoning
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes
• 1 (24-ounce) jar good quality marinara sauce, I used Rao's Roasted Garlic
• 4 cups low-sodium chicken broth
• Parmesan rind (optional — add it if you have it!)
• 8 ounces dried lasagna noodles (broken crosswise into 2-ish inch pieces; regular, NOT oven ready/no boil)
• 3 cups roughly torn or chopped baby spinach
• 1 cup part-skim ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ⅛ teaspoon kosher salt
• ¼ cup chopped fresh basil leaves (plus additional for serving)