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 fat from beef and set beef aside.
Heat remaining 1 tbsp olive oil in pot, add the onion and sauté until it begins to soften, about 3 minutes. Add the garlic and sauté 30 seconds longer. Add the beef stock, canned tomatoes, tomato paste, basil, oregano, rosemary, browned ground beef and season with salt and pepper to taste.
Bring just to a boil, then reduce heat to medium-low, cover and simmer for 30 minutes.
Add the noodles and simmer for another 10-15 minutes or until the noodles are cooked.
Check the seasoning and consistency of the soup at this point - you can thin it by adding a little extra beef stock.
Serve each bowl topped with grated parmesan and a sprinkling of parsley.