Lasagna Soup
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Sauté the ground beef and vegetables: In a large soup pot, heat olive oil over medium-high heat. Add the ground beef, onion, and garlic, and sauté until the beef is cooked through, about 7-8 minutes. Drain any excess fat if necessary.
Add tomatoes and broth: Stir in the diced tomatoes (with juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and pepper. Bring the soup to a boil.
Cook the pasta: Once boiling, reduce the heat to a simmer and stir in the uncooked pasta. Cook for 10-15 minutes, stirring frequently until the pasta is tender. Add water or broth if needed to adjust the consistency.
Serve: Ladle the soup into bowls and top with ricotta, mozzarella, Parmesan, and fresh parsley.