Start with the Meat: In a large pot, sauté the ground beef over medium-high heat until it’s nicely browned, which should take about 5 minutes.

Add Aromatics: Toss in the diced onions and minced garlic, continuing to sauté for another 2-3 minutes until they become fragrant.

Combine Everything: Then, add the Italian seasoning, salt, pepper, marinara sauce, and beef broth to the pot. Stir to combine everything well.

Let it Simmer: Bring the mixture to a boil, then add the pasta. Cover the pot with a lid and let it simmer for about 20 minutes, until the pasta is cooked.

Cheese It Up: Serve the soup in large bowls. Sprinkle some mozzarella over the top and add a dollop of ricotta cheese.

Garnish and Enjoy: Finally, finish it off with a sprinkle of fresh parsley or basil for a burst of freshness.

Brown the Beef: In a skillet, brown the beef with onions and garlic for about 5 minutes, then transfer it to your slow cooker.

Add Ingredients: Now, put all the other ingredients, except for the pasta and cheeses, into the slow cooker.

Cook Away: Set your slow cooker on high for 4 hours or on low for 8 hours.

Pasta Time: Add the pasta in the last 30 minutes of cooking.

Cheese and Serve: Once done, top with the cheeses and serve warm.

Brown in the Pot: Use the sauté feature of your Instant Pot to cook the beef, onions, and garlic for 5 minutes.

Add the Rest: Throw in the remaining ingredients, except for the cheeses, making sure the pasta is submerged in the liquid.

Pressure Cook: Cook on high pressure for 3 minutes, then quickly release the pressure.

Cheese Topping: Finally, serve in bowls, topped with the delicious cheeses.