1–2 Tbsp olive oil (or preferred oil)

1 lb ground beef

1 large onion, diced

4 garlic cloves, minced

1 (15-oz) can diced tomatoes (with liquid)

1 (15-oz) can tomato sauce (or puree)

1/3 cup tomato paste (about half a 6-oz can)

4 cups chicken broth

1–2 cups water (to adjust consistency)

1 Tbsp Italian seasoning

1 tsp sea salt (or more to taste)

Black pepper, to taste

8 oz bowtie pasta (uncooked)

1/2 cup ricotta cheese

2 oz mozzarella cheese, shredded (about 1/2 cup)

1/4 cup Parmesan cheese, grated

1/4 cup fresh parsley, chopped

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Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned.
Stir in onion and cook until softened. Add garlic and sauté until fragrant.
Mix in diced tomatoes, tomato sauce, and tomato paste. Stir well.
Pour in chicken broth and 1 cup water, adding more later if needed for consistency.
Stir in Italian seasoning, salt, and black pepper. Simmer for 15–20 minutes.
Add uncooked pasta and simmer until tender, about 10–12 minutes.
In a small bowl, combine ricotta, mozzarella, Parmesan, and parsley for the topping.
Serve soup hot with a generous spoonful of the cheese mixture on each bowl.

Use Italian sausage instead of ground beef for extra flavor.

For a lighter version, substitute ground turkey or chicken.

Swap bowtie pasta with broken lasagna noodles for authenticity.

Add spinach or zucchini for extra veggies.

When reheating, add more broth since pasta absorbs liquid.