Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
Add the chopped onion and crushed garlic and cook 2 to 3 minutes.
Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.
In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
Add the broken pasta and cook uncovered according to package directions.
Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned.
Add the chopped onion and crushed garlic and cook until soft.
Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.
Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.
About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked.
Press saute on the Instant Pot and spray with oil. Add the sausage and cook until browned.
Add the chopped onion and crushed garlic and cook. Press cancel to shut off.
Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper; cover and cook high pressure 15 minutes.
In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. Set aside.
Use the natural or the quick release method, then open the pot. Add the broken pasta, cover and cook high pressure 3 minutes.
Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
