In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of ground beef, 1 diced onion, and 3 minced garlic cloves. Sauté for about 5-7 minutes, until the beef is browned and the onions are translucent.

Stir in one 15-ounce can of diced tomatoes, 1 cup of tomato sauce, and ⅓ cup of tomato paste. Pour in 4 cups of chicken broth, 1 tablespoon of Italian seasoning, 1 teaspoon of sea salt, and ½ teaspoon of black pepper. Let simmer for about 2 minutes.

Add 8 ounces of bowtie pasta, stir to combine. Increase heat to high and bring to a rolling boil. Reduce heat to medium-low and simmer uncovered for 10-15 minutes, or until pasta is tender.

Check the texture of the soup; if too thick, add 1-2 cups of water or broth until desired consistency. Stir well after adding liquid.

Scoop portions into bowls and top with dollops of ½ cup ricotta, 2 ounces shredded mozzarella, and ¼ cup grated Parmesan.

Sprinkle with ¼ cup chopped fresh parsley before serving. Serve with warm, crusty bread.