#1 Add sausage to a dutch oven or large pot over medium heat and brown for 3-5 minutes, breaking it up into tiny pieces with a wooden spoon. #2 Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned. Stir in tomato paste and cook for an additional 2 minutes. Add in diced tomatoes, bay leaves, and chicken stock & bring to a boil. #3 Cook pasta in the soup until al dente and stir in fresh basil. #4 While pasta is cooking, in a large bowl, combine ricotta, parmesan, shredded mozzarella until fully combined. Add basil, oregano and pepper to taste. Set aside. #5 Serve soup & top with a dollop of cheese mixture. Enjoy!