Gather the ingredients: ricotta, Parmesan, and salt & pepper.

Get out a small bowl and mix together the ricotta, Parmesan, salt & pepper, to taste. Set aside.

Gather all the ingredients: pasta, olive oil, beef or sausage, garlic, onion, oregano, red pepper flakes, tomato paste, chicken stock, fire roasted tomatoes, bay leaves, basil, and salt & pepper.

Get out a large soup pot and heat oil over medium high heat. Also, get out a pot and boil water for the pasta.

While the oil is heating up, open up the meat and start to brown and break into little pieces. Cook until no longer pink, around 5 minutes.

While the meat is cooking, chop up onion.

Once the meat is cooked through, add the onion, oregano, and red pepper flakes. Stir to combine ingredients and cook until the onions are soft, about 3 minutes.

Stir in tomato paste and cook for 1 minute.

Next, add in the chicken broth, diced tomatoes and bay leaves and season to taste with salt & pepper.

Bring the soup to a boil; then reduce the heat and simmer until the soup thickens for about 30 minutes.

Cook pasta according to the directions. Drain the pasta well.

Chop the basil.

Stir in pasta and basil.

Serve immediately with a large helping of the Ricotta mixture. Garnish with the chopped basil. Enjoy this tasty soup!