Begin by heating a 4.5-quart soup pot over medium-high heat. Add enough olive oil to coat the bottom, allowing it to shimmer for about 1-2 minutes.

Once the oil is ready, add the ground beef, diced onion, and minced garlic to the pot. Cook for 6-8 minutes, stirring frequently until the beef is browned and the onion is soft.

Next, stir in the diced tomatoes (with their juices), tomato sauce, and tomato paste. Pour in the chicken stock, followed by the Italian herb blend, sea salt, and freshly ground black pepper. Mix well.

Bring the mixture to a rolling boil, then reduce the heat to medium. Add the uncooked bow tie pasta and cook for 10-12 minutes, stirring occasionally.

As the pasta cooks, check on the soup's consistency. If it appears too thick, add a little more chicken stock or water.

Once the pasta is tender, remove the pot from heat. Gently stir in the ricotta, mozzarella, and parmesan cheese until they melt into the soup.

Finally, ladle your Hearty Lasagna Soup with Bow Tie Pasta into bowls. Garnish each serving with a sprinkle of fresh parsley.