I brown the ground beef and Italian sausage in a large pot over medium-high heat, seasoning with salt and pepper. Once cooked, I drain excess grease and set the meat aside.

In the same pot, I heat olive oil and sauté the onion for about five minutes until soft. I add garlic and cook for another minute until fragrant.

I stir in the tomato paste, marinara sauce, chicken broth, oregano, basil, and red pepper flakes. Then I return the cooked meat to the pot and mix well.

I bring the soup to a gentle boil, add the broken lasagna noodles, reduce the heat, and simmer until the noodles are tender. I stir occasionally to prevent sticking.

If using spinach, I stir it in at the end and let it wilt.

I mix ricotta, mozzarella, and Parmesan in a small bowl. To serve, I ladle the soup into bowls and top with a generous scoop of the cheese mixture.