1. Saute meat in a large pot over medium-high heat until browned, about 5 minutes. Adding oil to the pan wasn't necessary because the sausage gives off enough fat on its own. Add the onions and garlic to the pot and cook until the onions have softened, about 5 minutes. Stir in dried oregano, crushed red pepper and the tomato paste. Cook the tomato paste until it has browned slightly and evenly coated the meat and onions, 3-4 minutes.
2. Add in the diced tomatoes, bay leaves and chicken broth, then turn down the heat to medium-low and simmer 30 minutes. Crank the heat back up to medium-high and bring to a boil before adding the pasta. Cook until al dente according to the package directions (probably 8-10 minutes).
3. while the pasta is cooking, mix the ricotta, parmesan and pepper together in a little bowl. Once the pasta is al dente, spoon a little of the ricotta mixture in each serving bowl, then ladle the soup over. Sprinkle with chopped basil and the shredded mozzarella
Note - if you're not eating all of the soup right away, you might want to cook the pasta separately and add it to each bowl when you serve it so the noodles don't soak up too much of the broth. Pasta will keep absorbing liquid as long as it's available, so you'll find that the leftovers the next day will have turned into more pasta than soup.
Originally Submitted
8/1/2016
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