Brown ground beef in a larger skillet over medium high heat, breaking into small pieces as it browns. Season with garlic powder, 1 t salt, and pepper. Remove from pan and drain on paper towel lined plate.

To your slow cooker add, ground beef, chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, salt (2 t if using unsalted chicken broth, 1 if using salted) and pepper.

Cook on low 7 ½ to 8 hours.

Taste broth and add more salt as needed – this tasting step is really important if you use unsalted broth.

Stir in broken lasagna noodles.

Cook on high for 30 minutes or until noodles are al dente.

Stir in basil.

Topping Option #1: Heat oven to broil. Fill broiler safe bowls with soup. Top with a sprinkle of mozzarella and parmesan cheese and a slice of provolone. Broil 3-5 minutes until cheese is bubbly and beginning to brown.

Topping Option #2: Top with a dollop of ricotta cheese and stir into soup.

Enjoy.