Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the Italian sausage and cook, breaking it into small crumbles, until browned and cooked through.
Stir in the chopped onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic, dried oregano, salt, black pepper, and red pepper flakes, cooking for another minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes until slightly darkened.
Pour in the fire-roasted tomatoes and chicken broth, then add the bay leaves.
Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
Add the pasta to the pot and cook according to package directions until al dente.
Remove the bay leaves from the soup.
Ladle the soup into bowls and top each serving with a dollop of ricotta cheese and a sprinkle of parmesan and fresh basil.