In a large soup pot, heat olive oil over medium heat until shimmering, about 1 minute. Add diced onion and minced garlic, stirring frequently. Sauté for about 5 minutes until translucent.

Add ground beef to the pot, breaking it apart. Cook for 6-8 minutes until browned and cooked through. Drain excess fat if necessary.

Stir in diced tomatoes, tomato sauce, and tomato paste. Pour in chicken broth and water, then sprinkle in Italian seasoning, sea salt, and black pepper. Bring to a boil.

Once boiling, add uncooked bowtie pasta. Reduce heat to medium-low and let simmer for 10-12 minutes, stirring occasionally, until pasta is al dente.

Remove from heat and gently stir in ricotta cheese until well combined. Top with shredded mozzarella and grated parmesan, allowing them to melt in the residual heat.

Ladle soup into bowls, garnishing with freshly chopped parsley. Serve hot and enjoy!