HEARTY AND HEALTHY VEGGIE LASAGNA SOUP

1 POUND VEGGIE CRUMBLES
1 ONION, CHOPPED
1 RED BELL PEPPER, CHOPPED
3 GARLIC CLOVES, MINCED
1 TEASPOON THYME
1 TABLESPOON FIRMLY PACKED BROWN SUGAR
1 (32 OUNCE) BOX VEGETABLE BROTH
2 (14.5 OUNCE) CAN PETITE DICED TOMATOES
1 (15 OUNCE) CAN TOMATO SAUCE
2 TEASPOONS ITALIAN SEASONING
1/2 TEASPOON SALT
2 CUPS BROCKEN LASAGNA NOODLES
1 (5 OUNCE) GRATED PARMESAN CHEESE
2 CUPS SHREDDED MOZZARELLA CHEESE


IN A LARGE POT, COMBINE VEGGIE CRUMBLES, ONION, BELL PEPPER AND GARLIC.  COOK OVER MEDIUM-HIGH HEAT FOR 8 TO 10 MINUTES, STIRRING OCCASIONALLY UNTIL PEPPERS AND ONIONS ARE TENDER.

STIR IN THYME, BROWN SUGAR, BROTH, DICED TOMATOES, TOMATO SAUCE, ITALIAN SEASONING, AND SALT.  BRING TO A BOIL OVER MEDIUM-HIGH HEAT;  REDUCE HEAT AND SIMMER 20 MINUTES.  AD NOODLES, AND SIMMER UNTIL NOODLES ARE TENDER. STIR IN PARMESAN CHEESE.

SERVE PORTION WITH A SPRINKLE WITH MOZZARELLA CHEESE AND TOPPED WITH A GARLIC CROSTINI.

MAKES 8 SERVINGS.