Heat a large, heavy-bottomed soup pot over medium-high heat. Pour in olive oil and add the ground beef, diced onion, and minced garlic. Sauté for about 5–7 minutes until browned.

Stir in the diced tomatoes, tomato sauce, and tomato paste. Add chicken broth, Italian seasoning, and season with sea salt and black pepper to taste.

Add uncooked bowtie pasta to the pot and stir thoroughly. Bring to a boil.

Once boiling, reduce heat to medium and let the soup simmer for 10-15 minutes. Stir occasionally.

Check the soup’s consistency and add more water or broth if it’s too thick, stirring well.

Ladle the soup into bowls and top with ricotta, mozzarella, and parmesan. Garnish with parsley and serve.