Ingredients:

  • 1 pound (450g) Italian sausage, removed from casings
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 4 cups (950ml) beef broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 8 ounces (225g) lasagna noodles, broken into 1-inch pieces
  • 1 cup (240ml) heavy cream
  • Salt and black pepper to taste
  • 15 ounces (425g) ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. In a large skillet over medium heat, brown the Italian sausage, breaking it up with a spoon. Drain off any excess grease.
  2. Add the chopped onion and minced garlic to the skillet with the sausage. Sauté until the onion is softened, about 5 minutes.
  3. Transfer the sausage mixture to the slow cooker. Add the crushed tomatoes, tomato sauce, beef broth, oregano, basil, and red pepper flakes (if using). Stir to combine.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. Stir in the broken lasagna noodles during the last 30 minutes of cooking time (on either setting). Cook until the noodles are tender.
  6. Stir in the heavy cream. Season with salt and pepper to taste.
  7. While the noodles are cooking, in a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper. Mix well.
  8. Ladle the soup into bowls. Top each serving with a generous spoonful of the ricotta mixture.