Heat soup pot over medium-high heat. Add OLIVE OIL and heat until shimmering.

Add GROUND BEEF, ONIONS, and GARLIC. Sauté until the beef is cooked through, stirring as needed. Drain excess fat, if needed.

Stir in TOMATOES, TOMATO SAUCE, TOMATO PASTE, BROTH, ITALIAN SEASONING, SALT, PEPPER, and PASTA NOODLES.

Increase heat to HIGH and bring the soup to a boil.

Reduce heat to a medium simmer and cook soup for 10 to 15 minutes until pasta is cooked to your liking, stirring every few minutes.Add WATER in small amounts to adjust broth consistency.

Remove from heat. Continue to the serving instructions below.

Serve warm. Top each serving with a bit of RICOTTA, MOZZARELLA, PARMESAN, and FRESH PARSLEY.

To store: Cool completely and refrigerate in an airtight container up to 5 days or up to 90 days in the freezer (or more if vacuum sealed).

To reheat: Add more cooking liquid as needed because the noodles will have absorbed much of the broth.