Heat olive oil in a pot over medium-high heat. Add ground beef and diced onion; cook and stir until beef is browned and onion is translucent, about 5 minutes. Continue cooking and stirring until any liquid is evaporated, about 3 to 5 minutes.

Add minced garlic, bay leaves, paprika, Italian seasoning, salt, black pepper, and cayenne pepper. Cook, stirring occasionally, until flavors meld, about 3 minutes.

Pour in chicken broth, marinara sauce, and diced tomatoes. Swirl water in the marinara sauce jar, then pour into the pot. Stir in soy sauce and bring to a simmer. Reduce heat to medium and simmer for about 30 minutes until flavors intensify.

Increase heat to medium-high and bring to a rapid simmer. Stir in macaroni and cook, stirring occasionally, until just barely tender, about 12 minutes (check for doneness after 10 minutes).

Remove from heat, discard bay leaves, and stir in chopped parsley and shredded Cheddar cheese (if using). Cover and let rest for 5 minutes. Taste and adjust seasoning as needed.