1 pound ground beef
1 small onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 teaspoon ground thyme
2 teaspoons Italian seasoning
½ teaspoon salt
1 tablespoon brown sugar
32 ounce carton chicken broth
2 (14.5 ounce) cans petite diced tomatoes
15 ounce can tomato sauce
2 cups broken lasagna noodles
½ cup Parmesan cheese grated
2 cups mozzarella cheese shredded

1 pound ground beef 1 small onion, diced 1 green bell pepper, diced 3 cloves garlic, minced 1 teaspoon ground thyme 2 teaspoons Italian seasoning 1 tablespoon brown sugar 32 ounce carton chicken broth 2 (14.5 ounce) cans petite diced tomatoes 15 ounce can tomato sauce 2 cup s broken lasagna noodles 2 cup s mozzarella cheese shredded

Brown and crumble the ground beef in a large saucepan with the onion, bell pepper, and other ingredients.

Stir in the garlic after cooking to ensure it doesn’t get burned.
The ground beef mixture should be drained of any excess grease. Place the ground beef back in the pot.

Add the thyme and Italian seasoning, salt brown sugar, chicken broth. Dice tomatoes. Tomato sauce. Mix well and bring to boil.

Reduce heat and cover the pot. Let it simmer gently for 20 minutes.

Stir in the lasagna noodles after 20 minutes. Stir. Stir. Let noodles simmer for about 10 minutes. Stir occasionally.

Finally, add Parmesan cheese.

Serve soup in bowls. Sprinkle with mozzarella cheese.