Add onions, garlic and Italian sausage to a Dutch oven over medium high heat. With a wooden spoon, crumble the sausage and stir ingredients together. Cook for 5 to 7 minutes, or until sausage is cooked. Drain excess fat, if needed.
Stir in pasta sauce, cappelletti, dried oregano and beef broth. Bring to a boil. Once boiling, reduce heat to medium. Stir in fresh basil.
Cover and cook for 6-8 minutes, or until pasta reaches desired tenderness.
Remove from heat and stir in mozzarella cheese. Serve immediately.