In a 4.5-quart soup pot, heat a splash of olive oil over medium-high temperature. Once the oil shimmers, add the ground beef, diced onion, and minced garlic. Sauté for about 5–7 minutes until the beef is browned and the onion is translucent.

After the beef is cooked through, carefully drain any excess fat. Sprinkle in sea salt and black pepper to taste, along with the Italian herb blend, allowing the flavors to meld together for a minute.

Stir in the canned diced tomatoes (with juices), tomato sauce, and tomato paste. Pour in the chicken stock and bring the mixture to a gentle boil while stirring well to combine.

Once boiling, gently fold in the uncooked bow tie pasta. Reduce the heat to a medium simmer and cook for about 10–15 minutes until the pasta is tender.

If the soup appears too thick, add additional chicken stock or water by the tablespoon to reach your desired consistency.

Once the pasta is al dente, remove the pot from heat. Stir in the ricotta cheese or serve it alongside. Sprinkle in shredded mozzarella.

Ladle the soup into bowls and finish with a sprinkle of freshly chopped parsley. Serve hot.