In a 4.5-quart soup pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of ground beef, 1 diced onion, and 3 minced garlic cloves. Sauté until the beef is browned and the onions are soft (about 5-7 minutes).

Drain excess fat from the pot. Stir in 1 can of diced tomatoes, 1 can of tomato sauce, 2 tablespoons of tomato paste, 4 cups of chicken stock, 2 teaspoons of Italian herb blend, salt, and pepper.

Add 2 cups of bow tie pasta, increase heat to a rolling boil, then reduce to medium-low and cover to simmer for 10-15 minutes, stirring occasionally.

Adjust consistency by adding more chicken stock or water. Ensure pasta is al dente and gently stir to combine flavors.

Remove from heat and stir in ½ cup of ricotta, 1 cup of shredded mozzarella, and ¼ cup of grated Parmesan. Allow cheese to melt.

Ladle the soup into bowls and garnish with chopped fresh parsley. Serve immediately.