Begin by browning the sausage in a large pot over medium heat. Once nicely browned, drain some of the excess fat if necessary.

Add the chopped onion to the pot and cook for 5–6 minutes until it softens. Introduce the garlic and sauté for an additional minute until fragrant.

Mix in the tomato paste, Italian seasoning, dried oregano, and a pinch of red pepper flakes. Allow these ingredients to meld together over medium heat for about 4–5 minutes, deepening the flavor.

Pour in the crushed tomatoes and broth, then bring the mixture to a simmer. Let it cook for 20–30 minutes to ensure the flavors are well combined.

Optional Adjustment: If you find the soup too thick after simmering, feel free to stir in up to 1 cup of water or extra broth until you achieve your preferred consistency.

Stir in the heavy cream, then season the soup with salt and pepper to taste. Next, incorporate the ricotta, Parmesan, and half of the mozzarella cheese, stirring until all the cheeses melt into a velvety finish.

Step 6: Prepare the Pasta

In a separate pot, cook the noodles in well-salted boiling water until they are al dente. Drain the noodles carefully.

For an All-in-One Soup: Gently stir the cooked noodles directly into the soup pot.

For Storage or Serving Later: Spoon a portion of the noodles into each bowl and ladle the piping hot soup over them.

Sprinkle the remaining mozzarella cheese over the top of each bowl. For an extra indulgent finish, place the bowls under a broiler for 1–2 minutes until the cheese is bubbly and golden—be sure to use oven-safe bowls!

Finish by adding a dollop of ricotta and a sprinkle of fresh basil or parsley. Serve immediately while warm.