Lasagna Soup

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I have Pinterest and the Deen brothers to thank for this recipe! I am about to make it for the second time, and let me tell you, it's DELISH! If you try it, you will not be disappointed. I did alter it a little...

2 teaspoons olive oil
1 pound ground beef (96/4 is my preference) 
1 onion, chopped 
1 bell pepper, chopped 
3 cloves garlic, minced 
1 32 oz. container chicken broth 
1 15 oz. can tomato sauce 
1 14 1/2 oz. can petite diced tomatoes 
1/2 teaspoon salt 
1/4 teaspoon crushed red pepper 
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
3 tablespoons grated parmesan cheese 
1/2 cup reduced-fat shredded mozzarella cheese

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the beef, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the beef is crumbled and browned, about 8-10 minutes. 

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender. Remove from the heat; stir in mozzarella and parmesan.