One-Pot Lasagna Soup With Spinach And Ricotta

In a large pot or Dutch oven, heat avocado oil over medium-high heat. Add the chopped onion, season with salt and pepper, and sauté until softened, about 5-7 minutes.

Add the ground beef and Italian sausage to the pot. Use a spoon to break up the meat and cook until it's browned and cooked through.

Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.

Add the diced tomatoes, crushed tomatoes, and chicken broth to the pot. Stir everything to combine.

Season the soup with dried oregano, dried basil, and red pepper flakes. Stir well.

Bring the soup to a simmer. Add the broken lasagna noodles and cook until al dente, according to package directions, stirring occasionally to prevent sticking.

While the soup is simmering, prepare the ricotta topping. In a medium bowl, combine the ricotta cheese, grated Parmesan, garlic powder, dried parsley, olive oil, and a pinch of salt and pepper. Mix until well combined.

Once the noodles are cooked, stir in the fresh spinach and cook for another 1-2 minutes until it has wilted.

Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture and garnish with a fresh basil leaf before serving.