Lasagna Soup

In a large stockpot, heat olive oil over medium-high heat.

Add the ground beef and Italian sausage to the pot. Use a meat chopper to break it up as it cooks.

Season the meat with salt and pepper and continue to cook until browned.

Add the diced onions and cook, stirring occasionally, until they soften.

Stir in the minced garlic and cook for about one minute until fragrant.

Pour in the crushed tomatoes and chicken broth, stirring to combine.

Season the soup with red pepper flakes, dried oregano, and dried basil. Stir well and bring to a simmer.

Add the broken lasagna noodles to the simmering soup and stir. Cook until the noodles are al dente, according to package directions.

While the soup is cooking, prepare the ricotta topping. In a mixing bowl, combine the ricotta cheese, minced garlic, Italian seasoning, Parmesan cheese, mozzarella cheese, and a pinch of black pepper. Mix until thoroughly combined.

Once the noodles are cooked, stir in the fresh spinach and cook just until it wilts, about 1-2 minutes.

Ladle the hot soup into bowls and top with a generous dollop of the ricotta cheese mixture before serving.