In a Dutch oven or large stockpot over medium heat, brown and crumble the ground beef, parmesan cheese, garlic powder, onion powder, salt, and pepper until there is no pink left, about 8 minutes. Drain most of the grease.

Add the onions and cook, occasionally stirring, until softened, 10 minutes. Stir in the garlic and cook until fragrant, 30 seconds.

Add the stock and scrape off any bits stuck on the bottom of the pan.

Add the crushed tomatoes, tomato sauce, tomato paste, parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.

Bring to a boil, reduce to a simmer, and simmer, covered for 1 hour. Make sure to stir every few minutes, so nothing sticks to the bottom of the pot.

Taste and adjust seasoning if necessary. Add the torn basil leaves and stir them into the soup.

In a small bowl, stir together the ricotta, half of the mozzarella, the parmesan, and black pepper.

To serve, add some of the cooked noodles to a bowl, and top with the soup. Add shredded mozzarella, the ricotta mixture, and fresh basil if using, and enjoy immediately.