Preparation Steps

• In a large soup pot or Dutch oven, cook and crumble the sausage and ground beef over medium-high heat. Add the chopped onions and minced garlic and cook until tender. Sprinkle Italian seasoning and crushed red pepper flakes over the mixture while cooking.
• Stir in tomato paste, diced tomatoes with garlic, chicken broth, kosher salt, and black pepper. Increase heat to high and bring to a simmer.
• Once simmering, reduce heat to medium-high and add the mafalda pasta. Stir and cook until noodles are tender but still slightly chewy, about 8 to 10 minutes. Adjust seasoning if necessary.
• While the pasta cooks, combine ricotta, Parmesan, and mozzarella cheeses in a small bowl until well mixed.
• Ladle the soup into bowls and top each serving with a generous scoop of the cheese mixture before serving.