Add the oil to a large pot over medium heat. Add in sausage and break it up with a wooden spoon so it’s not in big chunks. Cook for about 5 to 7 minutes until it’s no longer pink. Drain the excess fat.

Add onions and cook for about 7 minutes until softened. Add in the garlic, oregano, salt and red pepper flakes and cook an additional minute.

Stir in tomato paste and continue to cook for another minute.

Add in tomatoes with the juices, chicken broth and bay leaves and bring to a boil. Reduce heat to minimum and cover and simmer for about 30 minutes.

Increase the heat to medium-high and add in uncooked pasta and cook for about 10 minutes or until pasta is tender. Remove from heat and take out the bay leaves.

Stir in the fresh basil and season with salt and pepper.

To serve, add a dollop of ricotta to each individual bowl. Top with the soup and then sprinkle mozzarella cheese on top.