Begin by heating a large 4.5-quart soup pot over medium-high heat and drizzle in olive oil.

Add the ground beef, breaking it apart with a wooden spoon. Sauté for about 5-7 minutes until browned.

Toss in the chopped onion and minced garlic, sautéing for another 2-3 minutes until the onion softens.

Stir in the diced tomatoes, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and black pepper.

Pour in the uncooked bowtie pasta, stirring to ensure it's well incorporated. Bring to a boil and then simmer for 10-15 minutes.

If the soup is too thick, gradually stir in 1-2 cups of additional water or broth.

Ladle the soup into bowls and add dollops of ricotta cheese, topped with mozzarella and Parmesan.

Garnish with freshly chopped parsley.