In a 4.5-quart soup pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of ground beef, 1 diced large onion, and 3 minced garlic cloves. Sauté for about 5-7 minutes or until beef is browned and onions are translucent.

Carefully drain any excess fat from the pot if necessary.

Add 1 15-ounce can of diced tomatoes (undrained), 1 15-ounce can of tomato sauce, and ⅓ cup of tomato paste to the pot. Pour in 4 cups of chicken broth and stir in 1 tablespoon of Italian seasoning, along with sea salt and black pepper to taste.

Add 8 ounces of uncooked bowtie pasta to the pot. Increase the heat to high and bring the soup to a rolling boil. Reduce heat to medium and let it simmer for 10-15 minutes, stirring occasionally.

Check the pasta for tenderness; it should be al dente. If the soup is too thick, add 1-2 cups of water or broth to adjust consistency.

Stir in ½ cup of ricotta cheese and 2 ounces of shredded mozzarella cheese.

Garnish with ¼ cup of fresh chopped parsley and serve.