Heat a large soup pot over medium-high heat and drizzle in about 2 tablespoons of olive oil. Once shimmering, add in 1 pound of ground beef, 1 diced onion, and 3 cloves of minced garlic. Cook for about 5-7 minutes until browned.

Stir in 1 can of diced tomatoes, 1 can of tomato sauce, and 2 tablespoons of tomato paste. Add 4 cups of chicken broth, 1 tablespoon of Italian herb blend, and a pinch of salt and pepper. Bring to a boil.

Once boiling, add in 8 ounces of bow tie pasta. Reduce heat to a simmer and cover. Cook for about 10-15 minutes until pasta is al dente.

Check the soup's consistency; if too thick, add additional broth or water. Adjust seasoning with more salt or pepper as needed.

Remove from heat and stir in 1 cup of ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan.

Ladle soup into bowls, garnishing with a sprinkle of fresh parsley.