1. Heat olive oil in a large soup pot over medium heat. Add diced onions and cook until translucent. Stir in minced garlic and cook for another minute until fragrant.

2. Add ground beef to the pot and cook until browned, breaking it up with a spoon. Drain any excess fat if needed.

3. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes. Bring to a simmer.

4. Add the uncooked pasta to the pot. Simmer for 10-12 minutes, or until pasta is tender, stirring occasionally.

5. In a small bowl, mix cottage cheese, ricotta cheese, and mozzarella until smooth.

6. Ladle soup into bowls. Top each serving with a scoop of the cheese mixture, then sprinkle with Parmesan and chopped parsley.