Serves 1
Directions
- 1Add the pancetta to a large pot and render it until nice and crispy.
- 2Remove the crispy pancetta from the pot, leaving the rendered fat.
- 3Brown the Italian sausage in the same pot.
- 4Remove the browned sausage from the pot, reserving some of the drippings.
- 5Wipe out any excess fat from the pot with a paper towel if desired.
- 6Add sliced mushrooms to the pot and let them sit to get a nice brown.
- 7Add diced onions and sliced leeks to the pot with the mushrooms.
- 8Season with salt, pepper, and Calabrian chilies.
- 9Once the vegetables are soft, add minced garlic and dried herbs.
- 10Deglaze the pot with white wine, scraping up any brown bits from the bottom.
- 11Pour in the chicken broth.
- 12Add a Parmesan rind, bay leaf, and thyme sprig to the soup.
- 13Let the soup simmer.
- 14While the soup simmers, prepare the ricotta mixture by combining ricotta, mozzarella, and Parmesan in a bowl.
- 15Season the ricotta mixture with lemon zest, grated nutmeg, black pepper, and chopped fresh basil.
- 16Remove the fresh herbs (bay leaf and thyme sprig) from the simmering soup.
- 17Pour in room temperature heavy cream.
- 18Add uncooked lasagna noodles, broken into 2-inch pieces, to the soup.
- 19Let the soup simmer partially covered until the noodles are tender.
- 20Stir in a dollop of the ricotta mixture, spinach, and the crispy pancetta.
- 21Serve and enjoy.
Ingredients
- 4 oz chopped pancetta
- 1 lb Italian sausage (mild or spicy), casings removed
- 8 oz cremini or baby bella mushrooms, sliced
- 1 medium yellow onion, finely diced
- 1 small leek, thinly sliced (white + light green parts only, optional but recommended)
- Salt
- freshly cracked black pepper
- 6 cloves garlic, minced (to taste)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tbsp Calabrian chilies or red pepper flakes (to taste)
- 0.5 cup dry white wine (optional)
- 6 cups low-sodium chicken broth
- 1 Parmesan rind
- 1 bay leaf (optional)
- 1 sprig thyme (optional)
- 1 cup heavy cream (or half-and-half)
- 0.5 lb lasagna noodles, broken into 2-inch pieces (or farfalle)
- 1 cup spinach or kale (optional)
- Fresh basil, to garnish
- 1 cup ricotta
- 0.5 cup freshly shredded mozzarella
- 0.5 cup freshly grated Parmesan
- 2 tbsp fresh basil, chopped
- 0.25 Zest from lemon
- Pinch of nutmeg
Equipment
large potwooden spoonpaper toweltongsbowlgraterspatula
Tips
- You can use either mild or spicy Italian sausage.
- Leeks are optional but recommended.
- White wine is optional for deglazing.
- Spinach or kale are optional additions.
- Let the noodles simmer partially covered until tender.
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