Lasagna Soup

2 tsp. olive oil
1.5 lbs. Italian sausage ( I used links, and cut them into thin slices.)
3 c.      Chopped onions
3 tbsp   Roasted red pepper and garlic seasoning
2 tsp.    Dried oregano
2 tbsp   Dried Basil
1/2 tsp. Crushed red pepper flakes
2 tbsp   Tomato paste
2 cans   Diced tomatoes
2           Bay leaves
6 c.       Chicken stock
1 cup.    Fusilli pasta (or any flour abased pasta like Macaroni)
salt and freshly ground black pepper, to taste

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add Stock, seasonings, tomatoes, and tomato paste, stir to combine. 

Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Season to taste with salt and freshly ground black pepper.