Lasagna Soup Vic Style

Okay, I have never done a recipe before so go easy on me.  This is a very hearty version, almost like a stew.  For a lighter version check out Ashley Prince's article.  I usually make a huge batch of this and freeze it so I cut the batch down here.  I'm guessing on the seasonings because I don't measure.  This is the kind of recipe you can play with.  Put in what you like and leave out what you don't.

1 pound ground beef or italian sausage
1 (14 oz) can beef broth
1 (14.5 oz) can of crushed tomotaoes
1 (14.5 oz) can of tomatoe paste
1/2 cup diced onion
1 green pepper - diced (I use a mixture of peppers to add some variety.)
2-3 cloves of garlic - minced
1/2 teaspoon italian seasoning
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon parsley
1/4 teapsoon black pepper
1 1/2 cup pasta
1/4 cup parmesan cheese
1/4 cup mozzarella cheese

1. Brown the ground beef and drain.
2. Add ground beef, beef broth, crushed tomatoes, tomato paste, onion, pepper and garlic.  Add seasonings to taste.
3. Bring to a boil.
4. Add pasta and cook to al dente or even undercook a bit as it will continue to cook after it's removed from the heat.
5. Ladle into bowls and sprinkle with parmesan and mozzarella cheese

**You may want to cook pasta seperate if you plan to freeze some because the pasta will expand as it sits.