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In a large pot over medium-high heat, heat oil. Add sausage and cook, breaking up with a spoon, until browned, 6 to 8 minutes. Using a slotted spoon, transfer sausage to paper towel-lined plate. Reserve 2 Tbsp. fat in pot; discard remaining fat.
Reduce heat to medium. In same pot over medium-high heat, combine fennel and onion; season with 1 tsp. salt and ¼ tsp. pepper. Cook, stirring occasionally, until vegetables are soft and beginning to brown, 8 to 10 minutes. Add tomato paste and Italian seasoning; cook, stirring, until very fragrant, about 1 minute. Add Parmesan rind, tomatoes, broth, water, and reserved sausage and bring to a simmer. Cover and cook 15 minutes.
Add noodles and continue to simmer, uncovered and stirring occasionally, until noodles are al dente, 8 to 10 minutes; season with salt and pepper.
In a small bowl, combine ricotta, grated Parmesan, ¼ tsp. salt, and a pinch of pepper.
Ladle soup into bowls. Top with cheese mixture and basil. Drizzle with oil.