Heat the olive oil in a large pot over medium-high heat. Add the ground beef and Italian sausage, breaking them into small pieces as they cook. After about 5-6 minutes, when the meat is mostly browned, add the diced onion and cook for another 2-3 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant, then add the Italian seasoning, salt, black pepper, and red pepper flakes. Cook for another minute to toast the spices and deepen their flavor. Drain excess fat from the pot if needed, leaving just enough to coat the bottom—this keeps the soup rich without being greasy.

Pour in the marinara sauce, beef broth, and crushed tomatoes, stirring well to combine with the browned meat mixture. Bring the soup to a simmer over medium heat, then reduce the heat to medium-low and let it simmer gently for about 10-15 minutes. This allows the flavors to meld and develop. I like to let the soup simmer a bit longer than the original recipe suggests—it really deepens the savory notes and makes the final dish taste more restaurant-quality.

Increase the heat to medium and bring the soup back to a gentle boil. Add the cheese tortellini and stir occasionally to prevent sticking. Cook for about 5 minutes, or until the tortellini float to the surface and are tender—don't overcook them or they'll become mushy. The tortellini will continue to soften slightly from the residual heat, so pulling them out at the perfect moment is key.

Lower the heat to medium-low to prevent the cream from breaking. Slowly pour in the heavy cream while stirring gently, then add the mozzarella, romano, and parmesan cheese in small handfuls, stirring constantly until each addition melts completely. I prefer to use heavy cream rather than half-and-half because it creates a velvety, luxurious texture that really distinguishes this soup. Continue stirring until all the cheese is melted and incorporated and the soup reaches your desired creaminess. Taste and adjust seasoning if needed.

Ladle the hot soup into bowls and top each serving with freshly shaved parmesan and a generous sprinkle of fresh parsley. The fresh garnish adds brightness and a visual pop that contrasts beautifully with the rich, creamy soup beneath.