Steps that can be done the night before...
Brown the sausage. Chop the onions and slice the garlic cloves. Assemble the jars of tomatoes and the dried herbs and bay leaves.
In the morning...
Put all ingredients except the pasta and cheese into the crock pot. Cook on low for about 8 hours (longer by an hour or two is truly fine) or on high for 4 to 6.
The final steps...
Add the pasta and allow about 30 minutes for it to cook in the soup. Slice or grate your cheese, or if you're using the pre-grated variety, enjoy the convenience! My goat milk mozzarella is more of the fresh mozzarella variety, most recognizable as buffalo mozzarella/mozzarella di bufala...but obviously, made from goat milk, not buffalo's. Wow we'd really have to rethink pasture rotation if we did that! Anyway, this type is best sliced.
Serve the soup into wide flat bowls (well...because that allows for more cheese...) and scatter the cheese across the top. Watch it melt as you carry it to the table!
Nooooooooooo! Actually she (our dog Bibi) did not do it.
But oh it was close!