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In a large pot over medium-high heat, heat oil. Add sausage and cook, breaking up with a spoon, until cooked and golden brown, 6 to 8 minutes. Use a slotted spoon to transfer sausage to paper towel-lined plate; reserve 2 tablespoons fat in pot and discard rest.
Reduce heat to medium. To same pot, add fennel, onion, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until vegetables are soft and beginning to brown, 8 to 10 minutes. Add tomato paste and Italian seasoning; cook until very fragrant, about 1 minute. Add pureed tomatoes, broth, water, Parmesan rind, and reserved sausage and bring mixture to a simmer. Simmer, covered, until thickened slightly, about 15 minutes. Add noodles and continue to simmer, uncovered, stirring a few times, until noodles are al dente, 12 to 14 minutes. Season to taste with salt and pepper.
In a small bowl, combine ricotta, grated Parmesan, ¼ teaspoon salt, and a pinch of pepper.
Ladle soup into bowls and top with cheese mixture, dividing evenly, a drizzle of olive oil, and basil leaves.