Ingredients

Method

1. 1

   In a large pot or Dutch oven over medium heat, add the chopped pancetta and render until crispy.

2. 2

   Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the Italian sausage and brown it, breaking it up with a spoon.

3. 3

   Once cooked, remove the sausage and set it aside. Drain off most of the excess grease.

4. 4

   Add sliced mushrooms to the pot and cook until they have released their moisture and started to brown.

5. 5

   Add the diced onion and sliced leek, and season with salt, pepper, and Calabrian chilies. Sauté until the vegetables soften.

6. 6

   Add the minced garlic and dried herbs to the pot and cook for about one minute until fragrant.

7. 7

   Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pot.

8. 8

   Pour in the chicken broth, then add the Parmesan rind, bay leaf, and thyme sprig. Bring to a simmer.

9. 9

   While the soup simmers, prepare the ricotta mixture. In a bowl, combine the ricotta, mozzarella, Parmesan, chopped basil, lemon zest, nutmeg, and black pepper. Mix until well combined and set aside.

10. 10

    Once the soup base is simmering, remove the Parmesan rind, bay leaf, and thyme sprig.

11. 11

    Slowly pour in the heavy cream, stirring to combine. Add the broken lasagna noodles and the cooked Italian sausage back into the pot. Stir everything together.

12. 12

    Cover the pot and let the soup simmer, allowing the noodles to cook until tender, about 10-15 minutes.

13. 13

    Once the noodles are cooked, stir a large dollop of the ricotta mixture directly into the soup to make it creamier.

14. 14

    Add the fresh spinach and the reserved crispy pancetta, and stir until the spinach has wilted.

15. 15

    Ladle the hot soup into bowls. Top with an additional dollop of the ricotta mixture, a sprinkle of the remaining crispy pancetta, fresh basil, and red pepper flakes if desired.