Sauté the Base: In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the organic grass-fed beef and cook until browned, about 6-8 minutes. Break it into smaller pieces. Drain excess fat if needed, then transfer the beef to your crockpot.

Add Aromatics: To the crockpot, add the diced onion and minced garlic, stirring well. Pour in the organic diced tomatoes and beef broth, scraping any browned bits from the skillet for extra flavor.

Season It Up: Stir in the Italian seasoning, salt, and a dash of pepper. Mix everything thoroughly and cover the crockpot.

Set to Low: Set your crockpot to low and allow the soup to cook for 4 hours without lifting the lid.

Noodle Time: About 1 hour before serving, carefully add the gluten-free lasagna noodles. Stir gently to incorporate.

Finish with Cheese: Once cooking time is up and noodles are tender, stir in the freshly grated Parmesan cheese to melt into the soup.

Serve and Enjoy: Ladle soup into bowls, garnishing with extra Parmesan if desired. Pair with a green salad or crusty bread.