In a large pot, brown the sausage or beef over medium heat. Drain some of the grease if needed.
Add onion and cook for 5-6 minutes until softened. Stir in garlic and cook for another minute.
Stir in tomato paste, Italian seasoning, dried oregano, and red pepper flakes, and cook for 4-5 minutes.
Add crushed tomatoes and broth. Simmer for 20-30 minutes.
Optional Step Adjust Consistency: After simmering, if the soup seems too thick, stir in up to 1 cup of water or additional broth until you reach your desired consistency.
Stir in heavy cream, then add salt and pepper.
Stir in ricotta, Parmesan, and half of the mozzarella cheese until melted.
In a separate pot, cook noodles in salted boiling water until al dente. Drain the noodles.
If Serving All Soup: Add the noodles directly to the soup pot and stir gently.
If Saving Soup for Later: Place a portion of cooked noodles in each serving bowl, then ladle hot soup over the noodles.
Top with Extra Cheese: Sprinkle each bowl with the remaining mozzarella. For a golden, bubbly top, place under the broiler for 1-2 minutes (optional). Make sure the bowl is safe for high heat!
Garnish and Serve: Add a dollop of ricotta and garnish with basil or parsley. Serve warm.
