Italian Sausage and Pasta Soup with Ricotta

0 Bring a stockpot of water to boil and cook pasta according to package directions. (See note.)
1 Meanwhile, place a strainer over a bowl and pour tomatoes into strainer. Reserve the tomatoes and the liquid in the bowl. 
2 In a large Dutch oven or saute pan, heat olive oil over medium heat. Add sausage and cook, breaking it apart, until browned, 6 to 8 minutes.
3 Use a slotted spoon to remove cooked sausage and transfer it to a paper towel-lined plate. Leave Dutch oven over heat. 
4 To heated pan, add shallots, garlic, and dried thyme. Cook just until fragrant, 2 minutes.
5 Add tomatoes (wait to add reserved juice) and cook, breaking the tomatoes apart into smaller pieces, until tomatoes are starting to brown and stick to the pan, 2 to 4 minutes. 
6 Stir in reserved tomato juice, stock, brown sugar, and vinegar. 
8 Stir sausage back into soup and bring to a low simmer. Simmer soup for 10 to 15 minutes to let flavors come together. 
9 Taste and season with some salt and pepper, if needed. 
10 Divide pasta between serving bowls. Ladle soup over top. Finish each bowl with a spoonful of ricotta. Top with parmesan and fresh herbs, if using. Enjoy!