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2. Meanwhile, in a pot of boiling, salted water, cook the fusilli according to the instructions on the package until al dente. Drain well. When the soup has cooked for 30 minutes, add the pasta and simmer for 5 minutes more.
3. In a small bowl, stir together the ricotta and Parmesan until well blended.
4. Remove the bay leaves from the soup and discard. Stir in the basil. Adjust the season- ing with salt and pepper.
5. To serve, place a generous tablespoon of the cheese mixture in each soup bowl, ladle the soup on top and sprinkle with the mozzarella.
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