In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add ground beef, diced onion, and minced garlic. Cook for about 5-7 minutes, stirring frequently, until browned and translucent.

Carefully drain excess fat from the pot. Stir in diced tomatoes, tomato sauce, and chicken broth. Add Italian seasoning along with sea salt and black pepper. Let simmer.

Once simmering, stir in uncooked bowtie pasta. Increase heat to bring soup back to a boil. Reduce heat to low and simmer uncovered for 10-15 minutes or until pasta is cooked slightly under al dente.

Remove pot from heat, stir in ricotta, mozzarella, and Parmesan cheese until well incorporated.

Ladle soup into bowls and garnish with freshly chopped parsley.