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PdfSauté onion, carrot, and celery in olive oil with salt and pepper in a large pot until softened.
Add pasta and toast for 1–2 minutes until lightly golden, then toss in the mushrooms.
Pour in chicken stock to cover the pasta by about 1 inch. Simmer, treating it like a risotto and adding more stock or water as needed until the pasta is cooked.
When the pasta is just shy of al dente, stir in the cold butter, chopped spinach, and a splash of vinegar. Continue to stir until the butter is melted and the spinach has wilted.
Serve immediately, topped with freshly grated Parmigiano Reggiano.