For the soup:

Heat olive oil in a stock pot over medium heat. Add sausage, breaking up into bite sized pieces and brown for about 5 minutes. Add onion and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for about 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add fire roasted 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 fusilli pasta and cook al dente. Do not over cook or pasta will get mushy and absorb all the soup broth. Before serving, remove bay leaves, stir in the basil and season to taste with salt and fresh pepper.

For the Cheesy Yum:

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To Serve: Ladle soup into bowls and top each bowl with a bit of shredded mozzarella and a good dollop of the cheesy yum.