In a large pot over medium-high heat, heat 1 tablespoon of olive oil.

When hot, crumble beef and cook until browned.Stir in garlic cook for about 30 seconds. Drain fat and set beef aside.

Add chicken broth, diced tomatoes, crushed tomatoes, tomato paste, herbs, and browned beef. Bring to a boil, then simmer covered for 20 minutes.

Meanwhile, cook lasagna noodles as directed.

In a mixing bowl, combine mozzarella, parmesan, and ricotta. Stir cooked pasta and parsley into soup.

Add more broth if needed. Serve soup with dollop of cheese mixture and parsley on top.