Directions:
In a Dutch oven, or large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 2-3 minutes, stir in the garlic and cook for another minute or two, being careful not to brown the garlic. Add the ground beef and Italian sausage (break up with a wooden spoon) and cook until browned. Season with salt and fresh ground pepper to taste. Drain any excess grease.
Stir in tomato paste, marinara sauce, and broth. Stir until combined and then add the Italian seasoning. Bring to boil then add lasagna noodles (broken into bite-sized pieces) to pot and reduce heat to medium-low and cook, stirring occasionally, about 10 minutes or until noodles are tender, then add the spinach if using.
In a small bowl, stir together the ricotta, mozzarella and Parmesan to blend well.
To serve, ladle soup into bowls and top with a dollop of the cheese mixture. Garnish with fresh chopped parsley or basil if desired.
by Karen, Colorado Springs
