In a large pot or Dutch oven, brown the sausage over medium heat, breaking it up with a spoon. Drain any excess grease.

Add the chicken stock, crushed tomatoes, and tomato paste to the pot. Stir in the Italian seasoning. Bring to a boil.

Add the pasta to the boiling soup. Cook for 15 minutes, or until the pasta is al dente.

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

Ladle the soup into bowls and top with a spoonful of ricotta cheese and a sprinkle of fresh basil.