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Heat a large soup pot or Dutch oven over medium-high heat. Add the beef and onion; sauté until the meat is no longer pink and the onion is translucent, about 5-7 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Drain off the excess grease. Stir in the jar of marinara sauce, broth, tomato sauce, brown sugar, basil, oregano, salt, pepper, and red pepper flakes.
Bring the liquid to a simmer and add the pasta. Simmer until the pasta is al dente, according to package directions. Stir occasionally to prevent sticking and adjust the heat as needed to maintain a gentle simmer.
Remove the pot from the heat. Add the cream cheese and whisk until the cheese melts smoothly into the hot broth, about 3-5 minutes.
Ladle into bowls and garnish with chopped fresh herbs and grated Parmesan cheese, if desired.