Begin by heating a large pot over medium-high heat. Cook the ground beef and Italian sausage together, seasoning with salt and pepper as they brown. Once fully cooked, drain the excess grease, remove the meat, and set it aside.

Using the same pot, heat olive oil over medium heat and sauté the diced onion for about 5 minutes, stirring occasionally until soft. Add the minced garlic and cook for an additional minute until fragrant.

Next, mix in the tomato paste and stir well to incorporate. Pour in the marinara sauce and sprinkle in the red pepper flakes, oregano, basil, and fresh or dried parsley. Slowly add the broth and bring the mixture to a boil.

Once boiling, add the broken lasagna noodles to the pot and reduce the heat to medium-low. Let it simmer, stirring occasionally, until the noodles are fully cooked and tender. If you’re including spinach, stir it in towards the end, allowing it to wilt into the soup.

Meanwhile, in a small bowl, combine the ricotta cheese, mozzarella, and parmesan, mixing until evenly blended.

To serve, ladle the hot soup into bowls, placing a generous dollop of the cheese mixture on top of each serving. Finish with a sprinkling of fresh basil leaves for garnish, and enjoy the comforting warmth of this lasagna soup.