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In a large pot, cook the pancetta over medium heat until crispy. Remove and set aside.
Add the Italian sausage to the pot and cook until browned, breaking it up as it cooks. Remove and set aside.
Add the mushrooms to the pot and cook until browned. Add the onions and leek and season with salt, pepper, and Calabrian chilies. Cook until softened.
Add the garlic, dried oregano, and dried thyme. Deglaze the pot with the white wine, scraping up any browned bits.
Pour in the chicken broth and add the Parmesan rind, bay leaf, and thyme sprig. Bring to a simmer and let it cook for 10-15 minutes.
In a separate bowl, mix together the ricotta, mozzarella, Parmesan, basil, lemon zest, and nutmeg.
Remove the bay leaf and thyme sprig from the soup. Stir in the heavy cream and the lasagna noodles. Let the soup simmer partially covered until the noodles are tender, about 10-15 minutes.
To serve, ladle the soup into bowls and top with a dollop of the ricotta mixture, the crispy pancetta, and fresh basil.