1 lb ground chuck

1   onion, chopped

1   green bell pepper, chopped

3   cloves garlic, minced

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

1   (32 ounce) box chicken broth

2   (14.5 ounce) can petite diced tomatoes

1   (15 ounce) can tomato sauce

2 teaspoon Italian seasoning

1/2 teaspoon salt

2 cup broken lasagna noodles

1   (5 ounce) package grated parmesan cheese

2 cup shredded mozzarella cheese

garlic crostini, recipe follows 

Garlic Crostini:

1 thin French baguette

1/2 cup extra-virgin olive oil

2 cloves smashed garlic

Salt and freshly ground black pepper

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well. 

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.

*To make this vegetarian, substitute Vegetable Broth for Chicken Broth

For the garlic crostini: 

Preheat oven to 350 degrees F.

Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.