In a large soup pot, heat a drizzle of olive oil over medium-high heat. Add the spicy sausage and ground beef, breaking them apart with a wooden spoon. Cook for about 5-7 minutes until browned and no longer pink.

Add the diced onions and minced garlic to the pot, stirring them into the cooked meat. Continue cooking for another 3-4 minutes, or until the onions are softened and translucent.

Stir in the Italian seasoning and crushed red pepper flakes. Allow these spices to mingle for about 1 minute.

Stir in the tomato paste, followed by the diced tomatoes with their juices, chicken broth, kosher salt, and freshly ground black pepper. Increase the heat to bring the mixture to a simmer and let it bubble for about 10 minutes.

Reduce the heat to medium-low and add the mafaldini pasta. Cook for 8-10 minutes until the pasta is tender but still has a slight bite to it.

In a separate bowl, mix together the ricotta, grated Parmesan, and shredded mozzarella cheese until well combined.

Ladle the hot Hearty Italian Lasagna Soup into bowls and generously top with the cheese mixture. Allow the heat of the soup to melt the cheese.