Lasagna Soup

Lasagna Soup 1 lb. ground pork 1/2 cup diced yellow onion 1 green pepper, seeded and diced 4 cloves garlic, pressed 1 carton (32 oz) chicken broth 1 can (14.5 oz) diced tomatoes 1 can (15 oz) tomato sauce 1 Tbsp Italian seasoning 1 tsp kosher salt 1/4 tsp ground black pepper 1 tsp garlic salt 1/4 tsp crushed red pepper 1 tsp dried basil 8 whole wheat lasagna noodles, broken into bite sized pieces 3/4 cup parmesan cheese, grated 1 1/2 cup mozzarella cheese, shredded In a large soup pot, brown ground pork with onion, green pepper and garlic. Add chicken broth, tomatoes, tomato sauce, and seasonings. Bring to a boil over medium high heat. Boil 2 minutes, then reduce to a simmer and cook for 30 minutes, covered. Stir occasionally. Add bite sized lasagna noodles to soup and cook until tender (about 15 minutes). When ready to serve, mix in the grated parmesan cheese. Ladle into individual bowls and sprinkle with shredded mozzarella cheese. We served our soup with crunchy sourdough bread crisps!