Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering. Add 1 pound of ground beef along with a chopped onion and minced garlic. Sauté for about 5-7 minutes until browned and translucent. Drain any excess fat.

Stir in 1 can of diced tomatoes, 1 cup of tomato sauce, and 2 tablespoons of tomato paste. Pour in 4 cups of chicken broth and sprinkle in 2 tablespoons of Italian seasoning along with sea salt and black pepper to taste. Simmer for 3-5 minutes.

Add 2 cups of uncooked bowtie pasta directly to the pot. Increase heat to high and bring to a rolling boil. Reduce heat to low, cover, and let simmer for 10-15 minutes until pasta is tender.

Adjust soup consistency by adding water or additional broth if thicker than preferred. Stir well and heat for another 2-3 minutes.

Remove from heat and stir in 1 cup of ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan. Allow residual heat to melt the cheese.

Ladle soup into bowls and sprinkle with freshly chopped parsley. Serve with warm bread or a salad.