In a 4.5-quart soup pot, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Add 1 pound of ground beef, 1 diced large onion, and 3 minced garlic cloves. Sauté for about 8-10 minutes until the beef is browned and onions are translucent, stirring occasionally.

Stir in a can of diced tomatoes (with juice), 1 cup of tomato sauce, and 3 tablespoons of tomato paste to your pot. Pour in 4 cups of chicken broth and sprinkle in 2 teaspoons of Italian seasoning, 1 teaspoon of sea salt, and ½ teaspoon of black pepper. Mix well to combine everything.

Add 2 cups of bowtie pasta directly to the soup mixture. Bring it to a rolling boil, then reduce to a gentle simmer. Cover the pot partially and allow it to cook for 10-15 minutes, or until the pasta is tender.

Check the soup's consistency and flavor, adding water or broth as needed to reach your desired thickness.

In a small bowl, mix 1 cup of ricotta cheese with 1 cup of shredded mozzarella. Set this aside to allow the flavors to combine.

Ladle the warm lasagna soup into bowls, and top generously with the ricotta and mozzarella mixture. Finish with a sprinkle of fresh parsley.