Step 1

Cook the beef in a large skillet using medium-high heat. Break it into smaller chunks with a wooden spoon. Cook it for approximately 5-8 minutes until it's brown.

Step 2

Add the garlic powder, one teaspoon salt, and half the pepper to the meat. Season thoroughly, then transfer the beef to a towel-lined plate. Allow it to drain.

Step 3

Transfer the beef to a slow cooker. Add the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, one cup of water, and the rest of the salt and pepper. Cook for 5 1/2 hours on high or 7 1/2 hours on low.

Step 4

Add the broken pieces of lasagna noodles. Stir, and cook for another 30 minutes.

Step 5

Mix the basil in immediately before serving.

Step 6

Set the oven to broil and preheat.

Step 7

Transfer the soup to oven-safe bowls, and top with a generous amount of mozzarella. Add a slice of provolone and a dash of parmesan. Place the bowls on a baking sheet and melt the cheese under the broiler for approximately 5 to 8 minutes.

Step 8

When the cheese starts bubbling, remove it from the oven and serve. Enjoy!