Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until browned and no longer pink. Use a slotted spoon to remove the beef to a plate, leaving the drippings in the pot.

Add the diced onion to the pot and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 to 60 seconds until fragrant, being careful not to burn it.

Pour in the undrained diced tomatoes, tomato sauce, and tomato paste. Stir and let the mixture simmer for 4 to 5 minutes to deepen the tomato flavor.

Add the chicken broth and 1 cup of water, then return the reserved beef to the pot. Stir in the Italian seasoning, sea salt, and a few grinds of black pepper. Bring the soup to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes so the flavors meld.

Uncover and add the uncooked bowtie pasta. Cook uncovered according to the package directions—typically 8 to 10 minutes—stirring occasionally so the pasta does not clump and adding more water if the soup becomes too thick.

Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and finish each serving with a dollop of ricotta and a sprinkle of shredded mozzarella. Serve immediately while the cheeses are creamy.