Heat a 4.5-quart 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 (with their juice), TOMATO SAUCE, TOMATO PASTE, BROTH, ITALIAN SEASONING, SALT, PEPPER, and PASTA NOODLES.

Increase the 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 the pasta is cooked to your liking, stirring frequently to prevent the pasta from sticking together.

At this point you can add WATER or more broth in small amounts to adjust the soup consistency to your liking.

Serving options: 1) Add the RICOTTA, MOZZARELLA, and PARMESAN to the whole soup after it cools slightly; or 2) Serve the cheeses on the side and add it to individual servings. Garnish with 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 water or broth as desired because the noodles will have absorbed much of the broth.