Creamy Italian Soup

 Creamy Italian Soup

Ingredients:

• 1 Tbsp olive oil
• 1 Ib mild Italian sausage
• 8 oz button mushrooms, roughly chopped
• 1 small onion, diced
• 5 garlic cloves, minced
• 2 Tbsp chopped fresh sage
• 1½ tsp kosher salt, divided
• ½ tsp crushed red pepper
• ¼ cup white wine
• 7-8 cups chicken broth
• 7 lasagna noodles, broken into 1" pieces
• 1 cup heavy cream
• ½ cup grated Parmesan, plus extra for serving
• 1½ cups baby spinach, roughly chopped 
• Ricotta cheese for serving 
• 1 lemon, zested

Directions:

1. Brown sausage in olive oil in a Dutch oven over medium-high, breaking it up, 6-8 minutes until cooked.
   Remove; leave drippings.
2. Brown mushrooms in the drippings, initially undisturbed, then stirring and scraping occasionally, 4-5 minutes.
3. Add onion, garlic, sage, ½ tsp salt, and red pepper. Cook about 3 minutes, until onion softens.
4. Add white wine and scrape up browned bits.
5. Add broth; bring to a gentle boil. Add noodles; cook 7-8 minutes until just tender, stirring occasionally.
6. Stir in cream, Parmesan, and sausage. Simmer 2-3
   minutes. Lower heat; wilt spinach and add remaining 1 tsp salt.
   Serve with a dollop of ricotta cheese, lemon zest, and extra Parmesan.