In a large pot, warm 2 tablespoons of olive oil over medium-high heat until it shimmers.

Add 1 pound of ground beef along with 1 diced onion and 3 minced garlic cloves to the pot. Cook for about 5-7 minutes until the beef is browned and onions are softened.

Stir in 1 can of diced tomatoes, 1 can of tomato sauce, and ⅓ cup of tomato paste with the sautéed mixture. Pour in 4 cups of chicken broth and season with 1 tablespoon of Italian seasoning, 1 teaspoon of sea salt, and black pepper to taste.

Increase the heat to high, allowing the mixture to come to a rapid boil. Once boiling, reduce the heat to medium and let it simmer uncovered for 10-15 minutes.

Stir in 8 ounces of uncooked bowtie pasta into the simmering soup. Cook for another 10 minutes, or until the pasta is tender but al dente.

If the soup is too thick, gradually add 1-2 cups of water or additional broth to reach desired consistency.

Remove from heat and stir in ½ cup of ricotta, 2 ounces of shredded mozzarella, and ¼ cup of grated Parmesan cheese. Ladle into bowls and garnish with chopped fresh parsley.