Heat a 4.5-quart soup pot over medium-high heat and pour in a drizzle of olive oil until it shimmers. Add the ground beef along with diced onions and minced garlic. Sauté for about 5-7 minutes, stirring occasionally, until the beef is browned and the onions are translucent.

Stir in the canned diced tomatoes (with juice), tomato sauce, and tomato paste to create a rich base for your Easy Lasagna Soup. Pour in the chicken broth and season with Italian seasoning, salt, and pepper. Mix well and cook for another 2-3 minutes until heated through.

Add the uncooked bowtie pasta into the simmering broth mixture. Bring everything to a gentle boil over high heat, then reduce the heat to a simmer. Cook for 10-15 minutes, stirring frequently, until the pasta is tender.

Check the consistency of your Easy Lasagna Soup. If it seems too thick due to pasta absorption, stir in an additional cup of water or broth to achieve your desired texture.

Once the soup has cooled slightly, stir in the ricotta, mozzarella, and parmesan cheeses, allowing them to melt into the soup for a creamy texture.

Before serving, sprinkle a generous amount of fresh chopped parsley over the top for color and freshness.