Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat and set beef aside.

In the same pot, add the remaining tablespoon olive oil. Stir in diced onion and cook for 3 minutes, then add garlic and cook for another 30 seconds until fragrant.

Add chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, and the cooked beef. Season with salt and pepper. Bring to a boil, then reduce to medium-low, cover, and simmer for 20 minutes.

Meanwhile, cook lasagna noodles according to package directions until al dente. Drain and set aside.

In a medium bowl, combine mozzarella, parmesan, and ricotta. Mix until evenly blended.

Stir cooked noodles and fresh parsley into the soup. If needed, thin with more broth to desired consistency.

Ladle soup into bowls, top with a dollop of the cheese mixture, and sprinkle with extra parsley. Stir cheese into the hot soup so it melts before eating.