Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage (sweet or hot, casings removed) (450g)
  • 1 medium yellow onion, chopped (approx. 1 cup) (150g)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 4 cups beef broth (950ml)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 ounces lasagna noodles, broken into small pieces (225g)
  • 1 cup water (240ml) (or more, if needed)
  • 15 ounces ricotta cheese (full fat or part skim) (425g)
  • 1/4 cup grated Parmesan cheese (30g)
  • 1/4 cup chopped fresh parsley (15g)
  • 1 large egg, lightly beaten
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  3. Transfer the browned sausage, onion, and garlic mixture to the slow cooker. Add crushed tomatoes, tomato sauce, beef broth, oregano, basil, thyme, red pepper flakes (if using), salt, and pepper. Stir to combine.
  4. Cover and cook on low for 4-6 hours, or on high for 2-3 hours.
  5. During the last 30 minutes of cooking time, stir in the broken lasagna noodles and water. Cook until the noodles are tender. Add more water if the soup becomes too thick.
  6. While the soup is cooking, in a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, egg, salt, and pepper. Mix well.
  7. Ladle soup into bowls and top with a generous spoonful of ricotta mixture. Garnish with extra parsley and Parmesan cheese, if desired.