2 tsp. olive oil
1 ½ lb. country sausage
2 onions, finely chopped
4 garlic cloves, minced
2 tsp. oregano
½ tsp. red pepper flakes
2 T. tomato paste
1 (28 oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 oz. fusilli pasta
2 cups shredded mozzarella cheese
¼ tsp. salt
Pinch of pepper
In a large pot, sauté sausage and drain fat. Add onions and sauté until softened. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown. Add the tomatoes with their juice, chicken broth, and bay leaves and bring the soup to a boil. Reduce the heat and simmer for 30 minutes.
Add pasta and discard the bay leaves, and stir in basil.
In a small bowl, combine the ricotta, ¼ tsp salt, and pinch of pepper. To serve, place about 1 ½ tablespoons of the cheese mixture in each bowl, sprinkle with some of the mozzarella and ladle the soup on top.
