Step 1

Heat a dutch oven or soup pot over medium high heat. Add crumbled sausage and brown. Drain off any excess grease. Add onions, garlic, oregano and crushed red pepper. Cook for 2 to 3 minutes stirring frequently. Add chicken broth, tomato paste, diced tomatoes with juice, and bay leaves.

Step 2

Bring to a boil and reduce heat to a simmer for 15 minutes. Add uncooked pasta and simmer for 15 minutes longer or until pasta is done to your liking.

Step 3

Meanwhile combine ricotta, Parmesan cheese & milk in a bowl and set aside.

Step 4

Season soup with salt to taste. Serve each bowl of soup, topped with a dollop of ricotta cheese mixture and lots of fresh basil. Enjoy!