Brown Meats: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add Italian sausage and ground beef. Cook, breaking it apart with a spoon, until browned and cooked through, about 8-10 minutes. Drain excess fat.

Sauté Aromatics: Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for another minute until fragrant.

Build Soup Base: Pour in the crushed tomatoes and chicken broth. Season with salt and pepper. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil, then reduce the heat to a simmer.

Cook Pasta: Let the soup simmer for about 15 minutes to allow flavors to meld. Stir in the uncooked pasta. Cook according to package directions, typically 8-10 minutes, or until al dente. If making a creamy version, stir in the heavy cream during the last minute of cooking.

Prepare Topping & Serve: While the pasta cooks, mix the ricotta and Parmesan cheese in a small bowl. To serve, ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture, a sprinkle of shredded mozzarella, and a garnish of fresh basil or parsley. The mozzarella will melt into the hot soup.