Heat 1 to 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.

Add the ground beef and cook until nicely browned, breaking it into pieces with a spoon. Transfer to a bowl with a slotted spoon and leave the drippings in the pot.

Add the diced onion to the pot and sauté in the drippings until softened and translucent, about 5 to 7 minutes.

Stir in the minced garlic and cook for 30 to 60 seconds until fragrant.

Stir in the undrained diced tomatoes, tomato sauce, and tomato paste. Let the mixture simmer for 4 to 5 minutes, scraping up browned bits from the bottom of the pot.

Pour in the chicken broth and 1 cup of water, then return the reserved browned beef to the pot.

Stir in Italian seasoning, sea salt, and freshly ground black pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 15 to 20 minutes.

Add the uncooked bowtie pasta to the simmering soup and cook uncovered according to package directions, about 8 to 10 minutes, until al dente.

Taste and adjust salt and pepper as needed.

Ladle hot soup into bowls and top each serving with a dollop of ricotta and a sprinkle of shredded mozzarella.

Serve immediately.