Heat 2 tablespoon of vegetable oil in a large dutch oven or heavy pot over medium-high heat. Add the diced onions and cook until softened about 3-4 minutes. Add the minced garlic and cook until fragrant. Add the ground beef. Cook until browned. Drain. Return the beef back to the dutch oven.
Add all of the lasagna ingredients into the dutch oven. Mix very well. Let it come to a boil then cover and simmer for 5 mins.
To a small bowl. Add all the ricotta cheese ingredients and mix well.
Serve the soup in bowls. Top each bowl with a nice dollop of the parsley ricotta cheese, the shredded cheese and garnish with fresh parsley or basil. Serve hot with bread sticks.