Heat olive oil in a Dutch oven or large soup pot over medium heat.
Add ground beef or Italian sausage and cook until browned, breaking it up with a spatula.
Add chopped onion, Kosher salt, and cook until the onion softens, about 5 minutes.
Stir in garlic, oregano, Italian seasoning, and crushed red pepper flakes; cook for another minute until fragrant.
Mix in tomato paste and cook for 2 minutes to deepen the flavor.
Pour in crushed tomatoes, chicken broth, add the bay leaf, Parmesan rind (if using), and basil leaves.
Bring the mixture to a boil, then reduce heat and let simmer uncovered for 20 minutes.
Add pasta to the pot and cook until al dente, stirring occasionally to prevent sticking.
Remove the bay leaf and Parmesan rind.
Stir in heavy cream and shredded mozzarella cheese until melted and creamy.
In a mixing bowl, combine ricotta cheese, grated Parmesan, Kosher salt, and freshly ground black pepper.
Serve soup hot in bowls, topped with a dollop of the ricotta cheese mixture and a sprinkle of fresh parsley or basil.
Optionally, serve with sliced baguette on the side for dipping.
