Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, HUNT'S Petite Diced Tomatoes, HUNT'S Crushed Tomatoes, HUNT's Tomato Paste, basil, oregano, rosemary, fennel seeds, thyme, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Meanwhile, prepare lasagna noodles according to directions listed on package (don't overly salt the water as some of the water will be added to the soup later). Reserve 1 cup pasta water before draining pasta.
Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together KRAFT Grated Parmesan Cheese with ricotta cheese.
Ladle soup into bowls, dollop each serving with a large scoop of the cheese mixture, sprinkle KRAFT shredded Mozzarella Cheese and chopped parsley. Serve warm.