Make the ricotta topping

• Spoon the ricotta into a bowl.
• Add the mozzarella, Italian seasoning, salt and pepper.
• Mix well and refrigerate until the soup is ready.

Brown the sausage

• Heat a large soup pot and cook the Italian sausage, breaking it up, until crispy.
• Drain the grease and return the meat to the pot.

Add liquids and tomatoes

• Pour in the beef broth and the spaghetti sauce.
• Swirl a little water in the jar to rinse it out and add it to the pot.
• Add the diced tomatoes and the garlic.

Season the soup

• Stir in the onion powder, garlic powder, Italian seasoning, crushed red pepper, salt and pepper.
• Mix well to combine and bring to a boil.

Cook the pasta

• Add the mini bow tie pasta to the boiling soup.
• Boil until the pasta is fully cooked.

Finish with cream and ricotta

• Turn off the heat and stir in the heavy whipping cream.
• Stir in half of the ricotta mixture until well combined.

Serve

• Ladle the soup into bowls.
• Top each bowl with a generous dollop of the remaining ricotta mixture.