Place sausage and onions in a large pot, break up with a spoon, and cook until sausage is browned. Add the garlic and cook for 30 seconds and then drain off fat.
Add the tomato paste and Italian seasoning cooking 2 more minutes while stirring. Add in the tomatoes and broth. Bring to a simmer, cover, reduce heat and simmer for 20 minutes.
Add the noodles and cook at a low boil uncovered for 10 to 12 minutes until al dente (not any longer because the noodles will continue to soften). Stir in the cream.
Ladle soup into bowls, stir in a little mozzarella cheese, top with ricotta cheese and fresh basil and serve.