Take a large pot or Dutch oven then add the ground beef and cook over medium heat until it's no longer pink, while breaking it up into small pieces using a wooden spoon.
Add the minced garlic, diced onion, dried basil, and dried oregano to the pot, and cook for 3-4 minutes by sautéing until the onion becomes translucent and emits a pleasant aroma.
Pour in the chicken broth, tomato sauce, and diced tomatoes to the pot, and mix them well. Boil the mixture and then reduce the heat to a simmer for about 10-15 minutes.
Add your pasta to the pot, and let it cook for 8-10 minutes, or until tender.
Next, in a small bowl, mix together the ricotta cheese, salt, and pepper.
When serving, scoop the soup into bowls, and add a dollop of the ricotta mixture and sprinkle some shredded mozzarella cheese on each bowl.