Add ground beef and cook until no longer pink, breaking it up as it browns.
Drain excess fat if needed.
Add onion and bell pepper.
Sauté 3 to 4 minutes until softened.
Add garlic, thyme, and Italian seasoning.
Cook 1 minute until fragrant.
Stir in brown sugar, diced tomatoes with juices, tomato sauce, and chicken broth.
Bring to a gentle boil.
Add broken lasagna noodles.
Reduce heat to medium.
Cook uncovered 10 to 12 minutes, stirring occasionally, until noodles are tender.
Season with salt and black pepper to taste.
Ladle soup into bowls. Top each serving with Parmesan. Garnish with basil or parsley if desired.
Notes
TipsFor a creamier version, stir in a spoonful of ricotta just before serving.Swap noodles for rotini or mini shells if you prefer smaller bites.Leftovers thicken as they sit, add a splash of broth when reheating.How to Store and Reheat
Refrigerate in an airtight container for up to 4 days.
The noodles will absorb liquid as the soup rests. Stir in broth while reheating to loosen.
Reheat on the stove over medium heat, stirring occasionally, until hot.
Freeze the soup without noodles for up to 2 months. Add freshly cooked noodles when serving.