Add oil to a dutch oven or large pot and heat over medium high. Add onions, peppers and garlic and saute for 5 minutes. Add sausage and brown until cooked through. Break into small pieces.

Add oregano and tomato paste. Stir.

Add fire roasted tomatoes, chicken broth and bay leaves. Bring to a boil, then reduce to simmer and cook for 30 minutes.

Prepare pasta according to box directions and keep separate from soup. This keeps pasta from getting soggy.

To serve, mix together ricotta, parmesan, mozzarella and dash of salt. Top with pasta and soup. Garnish with a healthy topping of spinach and a bit more mozarella. It will change color as the cheese on the bottom gets mixed in. Delicious.