In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of ground beef, breaking it up with a spatula, and cook until browned, about 5-7 minutes. Drain excess grease.

Add one diced onion to the pot, stirring it into the residual oil and beef. Sauté for 5-7 minutes until translucent. Mix in 2 minced garlic cloves and cook for an additional minute until fragrant.

Stir in ⅓ cup of tomato paste, 2 teaspoons of Italian seasoning, 1 teaspoon of sea salt, and a pinch of black pepper. Cook for 1 minute to enhance flavors.

Pour in one 15-ounce can of undrained diced tomatoes, one 15-ounce can of tomato sauce, 4 cups of chicken broth, and 1 to 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for at least 30 minutes.

In a separate bowl, combine ½ cup of ricotta cheese and 2 ounces of mozzarella cheese. Mix until well blended and set aside.

Bring the soup back to a gentle boil. Add 8 ounces of uncooked bowtie pasta and cook for 10-15 minutes until al dente, adjusting thickness with more broth or water as needed.

Ladle the soup into bowls and top with the ricotta-mozzarella mixture.