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To a large pot add 2 tbsp olive oil and diced onion, and saute until fragrant (about 5 mins)
Add minced garlic, oregano, basil, red pepper flakes, salt, pepper and tomato paste and cook for another 1-2 mins
Pour the can of crushed tomatoes into the pot along with the chicken broth, zucchini, and red bell pepper, then cover with a lid to bring to a boil
Once the soup is boiling add your mafaldine pasta and reduce to a simmer
Once the noodles are cooked, remove from the heat and stir in the fresh spinach
To a medium mixing bowl add ricotta, mozzarella, basil and ½ tsp black pepper, and stir to combine
Serve soup in bowls with a dollop of the ricotta mixture and a few fresh basil leaves to garnish, and enjoy!