In a heavy-bottomed soup pot, cook your meat until it's dark golden brown and no pink is left (about 30 minutes).  

Remove the meat from the soup pot, and place on paper towels to drain the fat.  Press with additional paper towels, to remove all fat, and repeat this step with fresh paper towels, until all the fat is gone from the meat.  

Use paper towels to remove the fat from the bottom of the soup pot.  

Add 1 Tbsp of butter to the soup pot, and add the onion.  

Cook the onion until it's caramelized, or golden brown. 

With the heat on medium-low, add the cooked sausage to the onion, and add the minced garlic, both cans of stewed tomatoes, tomato paste, bullion cubes, garlic salt, seasoned salt, seasoned pepper, Italian seasoning, ground oregano, sweet basil, and brown sugar.  Stir all ingredients until mixed well, and add the water to the soup pot.  

Turn the heat up to high, and bring the soup to a boil.  

When the soup boils, turn the heat to medium and continue to boil for a couple of minutes.  

Turn the heat to low, and simmer the soup for about an hour, stirring occasionally.  

Stir the soup well, and place a little soup in a small dish to taste.  This is where you may need to add a little more salt or seasonings per your taste. If you're adding additional seasonings, let the soup cook for about 15 minutes after adding to the soup; if you're not adding more seasonings, go ahead and add the Lasagna noodles.  

Break up the noodles into pieces, one noodle at a time, and drop into the soup.  Let the noodles cook in the soup for about 20 minutes on low. The noodles will thicken the soup, so you might want to add a little more water 

After the noodles have cooked, stir the soup, and serve the soup in large deep bowls, topped with Parmesan cheese.  

Enjoy!