Heat olive oil in a large pot over medium-high heat. Add Italian sausage and cook until browned, breaking it into crumbles. Remove excess grease if needed.

Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook 30 seconds.

Stir in tomato paste and cook for 1 minute to deepen flavor.

Add crushed tomatoes, diced tomatoes, chicken broth, water, bay leaves, oregano, red pepper flakes, salt, and pepper. Bring to a simmer and cook 15–20 minutes.

Meanwhile, cook noodles separately until al dente. Drain and set aside.

Stir spinach or kale into the soup if using and cook until wilted.

To make the herbed ricotta, mix ricotta, basil, parsley, parmesan, salt, and pepper in a small bowl.

Add cooked noodles to the soup just before serving.

Ladle into bowls and top with a generous dollop of herbed ricotta and extra parmesan.