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In a heavy-bottomed pot or sauté pan, over medium heat, add 1 tbsp of olive oil along with the ground beef and ground sausage. Allow the meat to brown and develop some color on the bottom of the pan.
Stir and break up the meat as it cooks until it is fully cooked.
Add the diced onion and sauté for a few minutes to soften before adding the garlic. Season with salt.
Add the tomato paste and stir, allowing it to caramelize and deepen in color.
Then add in your marinara sauce and crushed tomatoes. Let this come up to a simmer and reduce for 5-10 minutes.
Turn off the heat and allow it to cool before transferring it to freezer containers.
To finish the soup, take out the frozen soup base and add it to a saucepan along with the beef stock. Cover and bring that to a boil over medium heat.
Once the frozen soup starter is thawed and everything is boiling, add in your broken noodles and stir, allowing the noodles to cook for 8-9 minutes.
While the noodles are cooking, mix the olive oil, black pepper, and chopped fresh basil into the ricotta cheese.
Once the noodles are cooked, turn off the heat and stir in the heavy cream.
Portion the soup into bowls and give each bowl a large spoonful of the ricotta topping.