Ingredient for the Soup:
12 oz turkey Italian sausage, casings removed
1 onion, chopped
3 garlic cloves, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 Tbsp tomato paste
1 (28 oz) can fire-roasted diced tomatoes
2 bay leaves
6 cups low-sodium chicken broth
8 oz broken up lasagna noodles or fusilli pasta
1/2 cup fresh basil leaves, finely chopped
black pepper, to taste
1/4 tsp salt
pinch of freshly ground black pepper
2 oz (1/2 cup) 2% mozzarella cheese
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-size pieces and brown for 5-6 minutes. Add onions and cook until softened, about 5-6 minutes. Add garlic, oregano and red pepper flakes. Cook for 1 minute.
Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat and simmer for 10 minutes.
Add uncooked pasta and cook until al dente, about 10 minutes.
Meanwhile, prepare the cheese filling. In a small bowl, combine the ricotta, salt, pepper, and mozzarella; stir to combine.