Ingredients:

  • 1 lb (450g) Italian sausage, removed from casings
  • 1 medium onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 (28 oz/800g) can crushed tomatoes
  • 1 (15 oz/425g) can tomato sauce
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) water
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 8 oz (225g) lasagna noodles, broken into 1-inch pieces
  • 15 oz (425g) ricotta cheese
  • 1/4 cup (60ml) grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste
  • 1 cup (110g) shredded mozzarella cheese
  • Fresh basil leaves, chopped (optional)

Instructions:

  1. If you prefer a more rendered sausage, brown it in a skillet over medium heat, breaking it up with a spoon. Drain off any excess fat. This step can be skipped for ease, adding raw sausage directly to the slow cooker.
  2. In the slow cooker, combine the browned sausage (or raw sausage), chopped onion, minced garlic, crushed tomatoes, tomato sauce, chicken broth, water, oregano, basil, salt, and pepper.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. During the last 30 minutes of cooking, stir in the broken lasagna noodles.
  5. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper. Mix well.
  6. Ladle the soup into bowls. Top each serving with a spoonful of the ricotta mixture, a sprinkle of mozzarella cheese, and fresh basil (if using).