BROWN: Heat a 5-quart dutch oven or larger over medium-high heat. Add the ground beef. Cook and crumble until brown, about 4 minutes. Drain excess grease, if required. Drizzle the olive oil, add the onions, and sauté them for 5-7 minutes or until softened. Add garlic, red pepper flakes, oregano, fennel, tomato paste, and sugar. Cook for 2-3 minutes or until the tomato paste deepens in color.

SIMMER: Add broth, marinara, crushed tomatoes, and bay leaf to the pot. Bring the soup to a simmer, cover, lower the heat to low, and cook for 30 minutes.

NOODLES: to cook the noodles in the soup, add ½ cup of water to the prepared soup, kick the heat up to medium-high, bring the pot to a boil, and add the noodles and let cook for 8-9 minutes uncovered, or until the noodles are done. You can also cook the noodles separately if you’re anticipating leftovers.

TOPPING: Combine the ricotta, parsley, basil, parmesan, a pinch of salt, pepper, and mozzarella in a bowl. Using a silicone spatula, stir until combined.

SERVE: Ladle soup into bowls, and top with noodles if you prepared them separately. Drop a dollop of ricotta topping on top and sprinkle with additional parsley or basil, if desired. Enjoy!