Heat olive oil in a large soup pot over medium heat. Add the ground beef, onion, and garlic, and cook until the beef is browned. Drain any excess fat.

Add canned tomatoes, tomato sauce, tomato paste, chicken broth, water, and Italian seasoning to the pot. Stir to combine.

Bring the mixture to a boil, then add the pasta. Reduce the heat to medium and let it simmer, covered, for 10-15 minutes or until the pasta is tender.

Adjust the soup’s consistency by adding more water or broth as needed.

Ladle the soup into bowls and top with ricotta, mozzarella, and Parmesan cheeses. Garnish with fresh parsley and serve.