In a large skillet over medium heat, brown the ground beef until no longer pink, about 5-8 minutes. Stir occasionally to break it apart, ensuring it's evenly cooked. Season it with garlic powder, kosher salt, and black pepper, then drain any excess grease.

Transfer the cooked beef into a slow cooker. Add in the chicken broth, diced tomatoes, tomato sauce, minced garlic, yellow onion, parsley, oregano, bay leaf, and one cup of water. Season with the remaining kosher salt and black pepper. Set the slow cooker to high for 5.5 hours or low for 7.5 hours, allowing all the flavors to meld beautifully.

Once the cooking time is complete, remove the bay leaf. Stir in the broken lasagna noodles, ensuring they're fully submerged. Cover the slow cooker and continue cooking on high for an additional 30 minutes, or until the noodles are tender.

Preheat your oven's broiler during the last few minutes of noodle cooking. Ladle the soup into individual ovenproof bowls, topping each with mozzarella, provolone, and parmesan cheeses. Place the bowls under the broiler for 5-8 minutes, watching closely until the cheese is melted and bubbly.