Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the extra virgin olive oil and ground beef and cook until browned, 5-7 minutes.
Add the onion and a pinch of sea salt and black pepper and cook, stirring occasionally, for 3-5 minutes or until the onion is softened.
Add the garlic and cook for 1-2 minutes more.
Push the beef mixture to the sides of the pot, then add the tomato paste to the center and cook, allowing it to get a shade or two darker. Stir into the beef mixture, then add the crushed tomatoes, diced tomatoes, chicken stock, water, dried oregano, and dried basil.
Reduce the heat to medium low and simmer the soup, uncovered, for 20 minutes, until slightly reduced and the flavors have combined. Remove from the heat, and stir in the grated parsley and ½ cup grated mozzarella cheese. Taste and adjust seasoning with more salt and pepper as desired.
While the soup simmers, cook the broken lasagna noodles for 12-14 minutes, until al dente. Drain, then add the noodles to each bowl you intend to serve.
In a small bowl, stir together the ricotta and parmesan cheeses until combined.
Top each bowl of noodles with the soup, then sprinkle on the remaining grated mozzarella cheese. Add a sprinkle of chopped parsley if desired, then serve each bowl with a dollop of the ricotta mixture, along with fresh pepper if desired.
Servings 4