1. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil. Crumble in the Italian sausage and ground beef and cook, breaking the meat apart with a wooden spoon, until browned and cooked through. Drain off excess grease, leaving a thin layer in the pot for flavor.

2. Add the diced onion to the pot and cook for 4 to 5 minutes, stirring often, until softened and translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

3. Add the tomato paste to the pot and cook, stirring constantly, for 1 to 2 minutes so it darkens slightly and develops a deeper flavor. Sprinkle in the dried basil, dried oregano, Italian seasoning, kosher salt, black pepper, crushed red pepper flakes if using, and the bay leaf. Stir to coat the meat and onions in the spices.

4. Pour in the crushed tomatoes, beef broth, and water, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for about 10 minutes so the flavors can meld.

5. Add the broken lasagna noodles to the simmering soup, stirring well to separate the pieces. Cook uncovered for 10 to 12 minutes, stirring occasionally, until the noodles are just tender but still slightly firm in the center.

6. Once the noodles are cooked, reduce the heat to low. Stir in the heavy cream and let the soup heat through for 2 to 3 minutes, without boiling, until creamy and slightly thickened. If the soup is thicker than you like, add a splash of extra broth or water.

7. Remove the bay leaf. Stir in the shredded mozzarella and grated Parmesan until melted and smooth. Taste and adjust seasoning with additional salt and pepper as needed.

8. Ladle the soup into bowls. Top each serving with a spoonful of ricotta, a little extra mozzarella or Parmesan if desired, and a sprinkle of chopped fresh parsley or basil. Serve hot with crusty bread on the side.