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Crumble beef into a hot pot, season with salt and pepper to taste and cook, stirring occasionally until browned.
Add chopped onion and saute until it begins to soften, about 2 min. Add in garlic and saute 30 seconds longer.
Add in tomato paste, pasta sauce, chicken broth, basil, oregano, rosemary, thyme, garlic powder, onion powder, and season with salt and pepper to taste.
Bring just to a boil, and then add in your noodles and heavy cream. Pop a lid on it and boil for about 10 min. Sprinkle in some freshly shredded mozz.
Turn off the heat and I like to add a handful of spinach to my soup but that's totally optional.
Make a ricotta mixture out of the ricotta, mozzarella, parm, s+p, red pepper flakes, and parsley. Ladle the soup into a bowl and add a scoop of the ricotta mixture on top.
Garnish with parsley, basil, more parm, and more red pepper flakes.
Pro tip: if you're not eating it all immediately, boil the noodles separately and add it to the soup after reheating. This prevents soggy noodles. Enjoy!