Ingredients
1 pound Italian sausage (mild or hot), casings removed
8 ounces sliced or whole button mushrooms, roughly chopped
1 small onion (any kind), diced
5 garlic cloves, minced
2 tablespoons chopped fresh sage
1 ½ teaspoons kosher salt (such as Diamond Crystal), divided
½ teaspoon crushed red pepper
6 cups chicken broth
6-10 lasagna noodles, broken into small to medium pieces
1 cup heavy cream
½ cup grated Parmesan, plus more for serving
1 ½ cups baby spinach
1 lemon, zested then cut into wedges, for serving
Preparation
Step 1
Heat a large pot or Dutch oven over medium-high. Add the sausage and cook, breaking it into small pieces, until browned and cooked through, 6 to 8 minutes. Transfer the sausage to a bowl and set aside, leaving the drippings in the pot.
Heat a large pot or Dutch oven over medium-high. Add the sausage and cook, breaking it into small pieces, until browned and cooked through, 6 to 8 minutes. Transfer the sausage to a bowl and set aside, leaving the drippings in the pot.
Step 2
Add the mushrooms to the pot and cook undisturbed for a few minutes, then continue cooking, stirring and scraping occasionally, until deeply browned, 4 to 5 minutes.
Add the mushrooms to the pot and cook undisturbed for a few minutes, then continue cooking, stirring and scraping occasionally, until deeply browned, 4 to 5 minutes.
Step 3
Stir in the onion, garlic and sage. Season with ½ teaspoon salt and the red pepper. Cook until the onion softens and the mixture is fragrant, about 3 minutes.
Stir in the onion, garlic and sage. Season with ½ teaspoon salt and the red pepper. Cook until the onion softens and the mixture is fragrant, about 3 minutes.
Step 4
Pour in the chicken broth and bring to a gentle boil. Stir in the broken lasagna noodles and cook, stirring occasionally, until just tender, 7 to 8 minutes.
Pour in the chicken broth and bring to a gentle boil. Stir in the broken lasagna noodles and cook, stirring occasionally, until just tender, 7 to 8 minutes.
Step 5
Stir in the heavy cream and Parmesan. Return the cooked sausage to the pot and simmer for 2 to 3 minutes to warm through. Reduce the heat to low. Add the spinach and cook just until wilted. Season with the remaining 1 teaspoon salt.
Stir in the heavy cream and Parmesan. Return the cooked sausage to the pot and simmer for 2 to 3 minutes to warm through. Reduce the heat to low. Add the spinach and cook just until wilted. Season with the remaining 1 teaspoon salt.
Step 6
To serve, ladle into bowls. Finish each with a little lemon zest, a couple squeezes of lemon juice and more Parmesan.
To serve, ladle into bowls. Finish each with a little lemon zest, a couple squeezes of lemon juice and more Parmesan.
(from cooking.nytimes.com)
