Heat olive oil in a Dutch oven or large soup pot over medium-high heat. When hot, add ground meat then cook, stirring occasionally, until browned on all sides.
Add chopped onion, then season with Kosher salt. Cook, stirring occasionally, until softened, then add chopped garlic cloves. Cook. Stir in dried oregano and crushed red pepper flakes.
Add tomato paste, then use a spatula to break it up until it dissolves. Add crushed tomatoes, low-sodium chicken broth, and bay leaf. Stir in fresh basil leaves and Parmesan rind, if using. Bring to a boil, then reduce heat to a simmer.
Stir in pasta noodles, then cook until the pasta is cooked to your liking. Meanwhile, make the ricotta cheese topping.
In a medium bowl, mix together ricotta cheese, grated Parmesan, remaining Kosher salt, and black pepper. Set aside.
Remove the bay leaf and Parmesan rind. Stir in heavy cream and shredded mozzarella cheese to the soup until melted. Taste, adjust seasoning as needed, then spoon into serving bowls. Sprinkle with chopped parsley or fresh basil leaves.