Step 1

Brown pork sausage till no longer pink, breaking apart while it cooks.

Step 2

Add onions and garlic then cook until softened.

Step 3

Add tomato paste, Italian herbs, and red pepper flakes. Cook for another minute or two, or until the tomato paste turns a rusty brown color.

Step 4

Add diced tomatoes and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes, covered. Stir occasionally.

Step 5

Season with salt and pepper. Add uncooked pasta and cook until al dente. Do not overcook or let the soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth.

Step 6

In a small bowl, combine the ricotta, Parmesan, and pepper.

Step 7

To serve, place a dollop of the cheesy yum in each soup bowl, ladle the hot soup over the cheese, and sprinkle some of the mozzarella on top.