2-3Tablespoonsfreshly chopped basil, more to taste
¼cupgrated parmesan cheese
Kosher salt & pepper, to taste
shredded mozzarella cheese
Heat the olive oil in a large pot over medium-heat. Add in the onion and cook for 2-3 minutes. Stir in the garlic and cook an additional minute. Add in the sausage (break up with a wooden spoon) and cook until browned. Drain any excess grease.
Place meat in a 4-6 quart crock pot. Add in chicken stock, tomatoes and tomato paste. Stir until combined and then add the oregano, Italian seasoning and basil. Cook on low for 3-4 hours or high for 2-3 hours.
Add in noodles. If you prefer more liquid add in an extra 1/2 to 1 cup hot water or broth. Stir to combine and place lid back on top to cook for an additional 30 minutes or until noodles are tender. Alternatively, you can add cooked noodles into the soup.
Stir in the parmesan cheese, mozzarella cheese and salt and pepper to taste. Ladle soup into bowls and top with spoonful of ricotta cheese and more basil if desired.
You can substitute with ground beef or turkey. I would just add in 1/2 teaspoon extra Italian seasoning.
You can also sneak in a cup of shredded carrots, bell peppers, mushrooms or zucchini for added veggies. I like to add in baby spinach at the end as well.
If you'd like the soup thinner, add more chicken stock or broth.
Instead of lasagna noodles you could use farfalle noodles. You could even use a cheese tortellini for a yummy twist.