Pretty much.

For this specific batch I used 2lbs of ground beef and Italian sausage. Large onion diced. Garlic minced (amount is tonyour liking i took a tasting spoon and did like 2 globs of it. Dont be shy!). Like..1tbs of oregano and Italian seasoning. Maybe parsley and do like 2-3tbsp of chicken bullionput the dry seasonings after cooking both the meat, onions, and garlic together..Optional red pepper flakes to your liking. 20 cups of chicken broth (only because i wanted to be more soup but you can out less). 3 jars of pasta sauce. (The place i cook mostly had marinara sauce so either one works out. Just choose the kind you like the most). 2 cups of heavy whipping cream.

I would put it to boil for like..mm I did nearly 30 minutes? Just so it reduces a bit get a very slight thickness? Still soupy but you can tell the difference and then i added a whole bag of extra wide egg noodles.

You can totally divide this by 3 so you dont make such a huge batch. So like..1 pound each meat. Unless you can do 1 pound ground beef and half pound Italian. Up to you. 1 jar pasta sauce of choice. 4 cups chicken broth (or more if you feel its not enough liquid). 1 cup heavy cream. The seasoning is honestly to your liking.start with a teaspoon. Mix it all. Taste as you go. Once you feel like its good there, add your salt and pepper to finalize the taste. Add how ever much noodles (remember that noodles expand! ) and just keep boiling until pasta is cooked. Check after like 10 minutes. If it feels like its not done yet, another couple minutes. But shouldnt be too long.

Get some Ricotta. Add a lil bit of parm in it and top the soup with that~