In a large stock pot or Dutch oven heat olive oil over medium-high heat. Add in the ground beef and Italian sausage, sauté until cooked through. Drain excess fat if needed. Add in the minced garlic and sauté until fragrant, another 2-3 minutes.
Add in the chicken stock, diced tomatoes, crushed tomatoes and tomato sauce. Stir to combine. Season with basil, thyme, oregano, sugar, salt and pepper. Cover and bring to a boil.
Break the lasagna noodles into small pieces and add in, boil until tender, 9-11 minutes. Reduce heat to a simmer, add in the shredded parmesan and mozzarella. Serve topped with fresh basil and more shredded cheese.
Notes
*This soup will keep in the fridge for 2-3 days. If the mixture thickens after storing, mix in a little extra water or chicken stock to thin.