1. Brown the sausage in a skillet (optional but flavorful). Transfer to the slow cooker with onion, garlic, crushed   tomatoes, broth, Italian seasoning, and bay leaf.

2. Cook on LOW 4–5 hours (or HIGH 2–3). Stir in broken lasagna noodles, cover, and cook on HIGH 20–30 minutes until tender.

3. Stir together ricotta, mozzarella, and Parmesan. Ladle soup into bowls and dollop with the cheese mixture. Finish with basil and a pinch of red pepper flakes.