Set Instant Pot to saute. Once it is hot, add oil and the sausage. Allow sausage to brown, breaking up as it cooks. Once browned, add onion and garlic. Cook just another 2-3 minutes. Pour in about a quarter cup of the broth to deglaze the pot. Be sure to scrape up all the bits that might be stuck to the bottom. Add the rest of the broth, tomatoes, seasonings and tomato paste. Stir to combine everything. Add noodles and gently stir, trying not to push to bottom. Cancel the saute function.

Cover, seal and set to high pressure (manual) for 8 minutes.

While Instant Pot is cooking, stir together ricotta cheese and mozzarella cheese in bowl. Set aside.

Once time is up, carefully shift the valve to release the steam. Open cover and stir.

Ladle soup into bowls and top with a dollop of the ricotta mixture and fresh basil or parsley if desired.

Serve.