Creamy Lasagna Soup

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.

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.

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.

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.

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.

To serve, ladle into bowls. Finish each with a little lemon zest, a couple squeezes of lemon juice and more Parmesan.