Heat the olive oil in a large Dutch Oven or soup pot over medium heat. Add in the onion and cook for 4 – 5 minutes, until softened. Stir in the garlic and cook for an additional minute. Add in the sausage, and cook until browned, breaking apart with a wooden spoon. Drain any excess grease.

Add in chicken stock, tomatoes, and tomato paste. Stir until combined and then add the Italian seasoning.

Bring to a light boil and then add in the noodles. Cook for 15 minutes, or until the noodles are al dente.

Stir in the chopped basil, parmesan cheese, mozzarella cheese, and salt and pepper to taste.

Ladle soup into bowls and top with a spoonful of ricotta cheese, pepper, and more basil if desired.