Best. Soup. Ever.

FOR SOUP: -2 tsp. olive oil -1 1/2 lbs. italian sausage -1 small chopped onion -2 tsp minced garlic -2 tsp. oregano -1/2 tsp. crushed red pepper flakes -2 TB. tomato paste -1 can (28oz) fire roasted diced tomatoes -2 bay leaves -6 cups chicken stock -8 oz. mafalda or fusilli pasta (I use NO YOLK noodles at walmart) -3 TB. finely chopped basil -salt and pepper to taste FOR CHEESY YUM: -8oz. ricotta -1/2 cup parmesan cheese -1/4 tsp salt -pinch of pepper -2 cups shredded mozzarella cheese

-Heat olive oil in large pot over medium heat. Add sausage and ground it for about 5 minutes. Add onions and cook until soft (about 6 minutes). Add garlic, oregano, and red pepper flakes. Cook 1 minute. Add tomato paste and stir well. Cook 3-4 minutes, until tomato paste looks rusty brown. Add diced tomatoes, bay leaves, and chicken stock. Stir, bring to boil, and simmer 30 minutes. Stir in basil.
While simmering, cook pasta according to package directions.
-Prepare cheesy yum:Combine ricotta, parmesan, mozzarella, salt and pepper.
-Serve: Put pasta, soup, and dollop of cheesy yum in bowl.