In a large pot, cook the sausage, beef, onions, salt, pepper, garlic, and Italian seasonings at medium heat until the meat is cooked all the way through, about 10 minutes.

Add the bay leaves, tomatoes, and chicken broth to the pot to make the sauce. Stir the ingredients with a wooden spoon until combined. Add the pasta and cook until noodles are done, about 15 minutes.

Meanwhile in a medium sized bowl, mix the ricotta and parmesan Reggiano cheeses together. Season with salt and pepper to taste. Set aside.

Add the spinach leaves to the soup and allow them to wilt. Turn off the heat and add 1 cup of the heavy cream and stir.

Ladle soup immediately into bowls. Drizzle some of the remaining heavy cream over the top of the hot soup and dollop a few tablespoons of the cheese mixture over the soup. Sprinkle on some of the basil.