In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat until it shimmers, about 1-2 minutes. Add 1 pound of ground beef along with 1 diced onion and 3 minced garlic cloves. Sauté until the beef is browned and the onions are translucent, roughly 5-7 minutes. Drain excess fat if necessary and stir to combine the flavors.

Stir in 28 ounces of canned diced tomatoes (with juice), 15 ounces of tomato sauce, and 3 tablespoons of tomato paste to the pot. Pour in 4 cups of chicken broth, followed by 2 teaspoons of Italian seasoning, and a sprinkle of salt and black pepper to taste. Bring this delicious mixture to a simmer, allowing the rich flavors to meld for about 2-3 minutes while stirring occasionally.

Add 2 cups of uncooked bowtie pasta into the soup mixture. Increase the heat to high, bringing it to a full boil. Once bubbling, reduce the heat to medium and cover the pot partially, cooking for 10-15 minutes until the pasta is tender but still al dente, stirring occasionally.

After simmering, check the soup consistency; if it's too thick, add some water or additional broth in small increments until you achieve your desired texture. Taste and adjust the seasoning with more salt or Italian herbs if needed.

Ladle the hot Lasagna Soup into bowls and finish with dollops of ricotta cheese, a generous sprinkle of shredded mozzarella, and freshly grated Parmesan. Optionally, garnish with chopped parsley.