Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely diced onion. Sauté for about 3-5 minutes until the onion becomes soft and translucent.

Next, add the minced garlic to the pot. You’ll want to stir that in for about 30 seconds to get the aroma going, but be careful not to burn it! Then, add the ground beef and Italian sausage. Break it apart with a wooden spoon, cooking until browned—about 6-7 minutes. Season with a bit of salt and pepper while it cooks.

Mix in the concentrated tomato paste. Stir it well to coat the meat and onion, cooking for an additional 2 minutes. This step enhances the dish's flavor profile and makes the base richer.

Pour in your marinara sauce and the chicken or vegetable stock. Stir everything together, bringing it to a simmer. This creates the foundation of your soup, rich and inviting.

Once simmering, toss in the broken lasagna noodles. Let them cook according to package instructions, usually around 10-12 minutes, until tender. This is where you start to see the soup take shape!

When the noodles are tender, stir in the fresh spinach if you’re using it. After that, dollop the ricotta cheese throughout the soup. Add in half of each cheese—mozzarella and Parmesan. Stir gently until the cheeses meld into the warmth of the soup.

Finally, season to taste with the dried oregano, basil, red pepper flakes, smoked paprika, nutmeg, salt, and freshly cracked black pepper. Let it simmer for a few more minutes before serving.