1. Heat a large heavy-bottomed pot over medium-high heat and add the olive oil. Crumble in the ground Italian sausage and cook, breaking it up with a spoon, until browned and caramelized.

2. Stir in the diced onion and cook until soft and translucent, scraping up any browned bits from the bottom of the pot.

3. Add the minced garlic and cook for about 30 seconds, just until fragrant.

4. Stir in the tomato paste, dried oregano, dried basil, dried thyme, and crushed red pepper flakes if using. Cook for 1–2 minutes, stirring often, to toast the tomato paste and herbs.

5. Pour in the beef broth, marinara sauce, and crushed tomatoes. Add the bay leaf, stir well, and bring the soup to a gentle boil.

6. Reduce the heat to a simmer and cook for about 10 minutes to let the flavors meld.

7. Stir in the bowtie pasta and continue simmering, stirring occasionally, until the pasta is just al dente according to package directions.

8. Lower the heat and stir in the heavy cream and grated Parmesan cheese. Simmer for 2–3 minutes more, until the soup is slightly thickened and silky. Remove the bay leaf.

9. In a small bowl, mix together the ricotta cheese, shredded mozzarella, and chopped fresh parsley to make the cheesy topping.

10. Taste the soup and season with salt and black pepper as needed. Ladle into bowls and top each serving with a generous spoonful of the ricotta mixture and extra parsley, if desired.