In a large stock pot or dutch oven heat olive oil over medium-high heat. Add in the ground beef and saute until browned. Add in the minced garlic and saute until fragrant, another 2-3 minutes.
Add in the chicken stock, diced tomatoes, crushed tomatoes and tomatoes juice. Stir to combine and season with the basil, thyme, oregano,sugar, salt and pepper. Cover and bring to a boil.
Add in the crushed lasagna noodles, boil until tender. Reduce heat to a simmer, add in the shredded mozzarella, stir to combine and top with the chopped basil.
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