| 2 tsp. Olive Oil | 6 c. Chicken Stock |
| 1 1/2lbs. Italian Sausage | 8oz. Mafalda or Fusilli pasta |
| 3 c. Chopped Onions | 1/2 c. finely chopped, fresh Basil leaves |
| 4 Garlic cloves, minced | Salt and pepper, to taste |
| 2 tsp. dried Oregano | (Cheese topping): |
| 1/2 tsp. crushed Red Pepper Flakes | 8oz. Ricotta |
| 2 Tbs. Tomato Paste | 1/2 c. Parmesan Cheese, grated |
| 1 28oz. can Fire Roasted Diced Tomatoes | 1/4 tsp. Salt |
| 2 Bay Leaves | Pinch of freshly Ground Pepper |
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown. Add onions and cook until softened. Add garlic, oregano, and red pepper flakes. Cook for 1 min. Add tomato paste and stir well to incorporate. Cook until paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Don’t over cook or let soup simmer for long period of time at this point, as the pasta will get mushy and absorb all the soup broth. Right before serving stir in the basil, salt and freshly ground pepper.
While pasta is cooking, prepare the cheese topping. In a small bowl, combine the ricotta, parmesan, salt, and pepper. To serve, place soup in a bowl and top with cheese topping. Sprinkle mozzarella on top.
