Cook the pasta according to package directions. Drain and set aside.
Coat the bottom of a large stockpot with olive oil. Add the onions, garlic, carrots, and mushrooms. Saute for about 5 minutes. Add the ground turkey, sausage, salt, pepper, bay leaves, and Italian seasoning. Cook until meat is no longer pink.
Add the tomato sauce and chicken broth and simmer for 30 minutes. Do not boil just simmer on medium-low heat.
Remove from the heat and stir in the ricotta and Parmesan cheese until melted.
Place a handful (or whatever size you like) of pasta in a bowl. Ladle the soup over the pasta and top with chopped parsley, basil, and more Parmesan cheese.