In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the ground meat and cook, breaking it up with a spoon, until browned and fully cooked through.

Add the chopped yellow onion, diced red bell pepper, and crushed garlic to the pot. Season with 1 teaspoon of salt, Italian seasoning, 1 teaspoon of dried basil, garlic powder, onion powder, and black pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.

Stir in the crushed tomatoes and tomato paste. Add 2 cups of broth to the pot. If a thinner soup is desired, add an additional cup of broth. Bring the mixture to a boil, then reduce the heat to a simmer.

Add the pasta to the pot and cook, stirring occasionally, until the pasta is al dente, about 12-14 minutes.

While the pasta cooks, prepare the cheese mixture. In a medium bowl, combine the ricotta cheese, chopped spinach, parmesan cheese, the remaining teaspoon of salt, and 1 teaspoon of dried basil. Stir until well combined and set aside.

Once the pasta is cooked, ladle the soup into bowls. Top each bowl with a generous dollop of the ricotta mixture and garnish with fresh basil or parsley.

Serve hot with crusty bread or garlic bread for dipping.