In a large pot over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced onion and sauté until translucent, about 3-5 minutes.

Add minced garlic and the ground beef or Italian sausage to the pot. Cook until the meat is browned and cooked through, breaking it up with a wooden spoon. Drain any excess fat if necessary.

Stir in the crushed tomatoes, broth, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.

Once boiling, add in the gluten-free pasta. Reduce heat and let simmer for 10-15 minutes until the pasta is tender.

Remove the pot from heat. Stir in the ricotta cheese until well combined and creamy. If desired, top each serving with shredded mozzarella cheese.

Serve hot, garnished with fresh basil if using.

Feel free to customize this soup by adding your favorite vegetables, such as spinach or zucchini.

Store leftovers in an airtight container in the fridge for up to 3 days.

To make it dairy-free, consider using a dairy-free ricotta and mozzarella alternative.