Preparation Steps

• In a large pot or Dutch oven, brown the Italian sausage over medium-high heat. Break it up with a spoon. Drain off any excess grease.
• Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
• Pour in the crushed tomatoes, chicken broth, dried oregano, dried basil, and red pepper flakes (if using). Stir to combine and bring the mixture to a simmer.
• Add the uncooked elbow macaroni to the simmering soup. Cook according to the pasta package directions, stirring occasionally, until the pasta is al dente.
• Stir in the ricotta cheese and grated Parmesan cheese until well combined. Season with salt and pepper to taste.
• Ladle the soup into bowls. Top each serving with shredded mozzarella cheese and chopped fresh parsley.