1. In a large pot, cook the ground beef over medium-high heat until browned, about 5 minutes.
2. Add the diced onion and minced garlic, sautéing for another 2-3 minutes until fragrant and softened.
3. Stir in Italian seasoning, salt, pepper, marinara sauce, and beef broth.
4. Bring the soup to a boil, then add pasta and reduce heat. Cover and simmer for 20 minutes or until the pasta is tender.
5. Ladle into bowls, top each with a dollop of ricotta and a sprinkle of mozzarella.
6. Garnish with fresh parsley or basil before serving.

Slow Cooker Instructions

1. Sauté ground beef, onion, and garlic in a skillet over medium-high heat until browned.
2. Transfer to a slow cooker along with marinara sauce, broth, and seasonings.
3. Cook on high for 4 hours or low for 8 hours. Add pasta during the last 30 minutes.
4. Serve warm, topped with ricotta and mozzarella cheese, and finish with fresh herbs.

Instant Pot Instructions

1. Select the sauté setting and cook the ground beef with onion and garlic for about 5 minutes.
2. Stir in marinara sauce, broth, seasonings, and pasta (ensure pasta is submerged).
3. Set to high pressure for 3 minutes, then perform a quick release.
4. Dish into bowls and top with cheeses and herbs before serving.