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Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and sauté for 3–4 minutes.
Add ground beef and cook until browned, breaking it apart. Stir in garlic and cook for 1 minute.
Add diced tomatoes, tomato sauce, water, soy sauce, Italian seasoning, salt, and bay leaves. Stir well and bring to a simmer.
Stir in uncooked elbow macaroni. Reduce heat, cover, and let simmer for 15–17 minutes or until pasta is tender.
Remove bay leaves. Stir in shredded cheese if using. Let sit uncovered for 5 minutes to thicken.
Garnish with parsley and serve hot.