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

Add the ground beef and break it into pieces; cook until well browned. Scoop the beef out and set aside, leaving the fat and drippings in the pot.

Add the diced onion to the drippings and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.

Pour in the undrained diced tomatoes, tomato sauce, and tomato paste. Stir to combine and simmer for 4 to 5 minutes so the tomato paste loses its raw edge.

Add 4 cups of chicken broth and 1 cup of water, then return the browned beef to the pot. Season with Italian seasoning, 1 teaspoon of sea salt, and a few grinds of black pepper.

Bring the soup to a boil, then lower the heat and simmer gently for 15 to 20 minutes so the flavors meld.

Stir in the uncooked bowtie pasta and cook according to package directions until al dente, adding up to 1 additional cup of water if the soup thickens too much while the pasta cooks.

Taste and adjust seasoning with extra salt and pepper as needed. Ladle the soup into bowls and top each serving with a spoonful of ricotta and a sprinkle of shredded mozzarella. Serve hot.