1-First Step: Prep and mise en place Gather all ingredients and measure them out before you start. Chop the yellow onion, mince the garlic, and break the lasagna noodles into bite-sized pieces. If you are using fresh parsley and basil, chop them now. Having everything ready keeps the cooking flow smooth and prevents overcooking the garlic or pasta.

2-Second Step: Brown the meats 1. Heat a large heavy-bottomed pot over medium-high heat. Add the 1/2 pound ground beef and 1/2 pound sausage. Season with salt and pepper to taste while the meat cooks. 2. Brown the meat, breaking it up with a spoon until no pink remains and pieces are nicely caramelized. This develops flavor, so take a few extra minutes if needed to get some browning. 3. Once browned, drain excess grease and remove the cooked meat from the pot to a plate. Removing excess fat keeps the broth from getting greasy while still holding onto flavor.

3-Third Step: Sauté aromatics and build the base Return the pot to medium heat and add 1 tablespoon olive oil. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 to 2 minutes, watching closely so the garlic does not burn. Next, add 2 tablespoons tomato paste and cook for 1 to 2 minutes, stirring constantly. Cooking the paste briefly concentrates its flavor and removes any raw edge.

4-Fourth Step: Add sauces, herbs, and broth Pour in 1 recipe marinara sauce or 24 ounces marinara sauce, then add 1/4 teaspoon red pepper flakes, 2 tablespoons fresh parsley (or 2 teaspoons dried), 1/2 teaspoon Italian seasoning, and 1 teaspoon dried basil. Stir everything together until well combined. Pour in 7 cups chicken or vegetable broth and stir to combine. Bring the mixture to a boil over medium-high heat so flavors start to marry and the broth heats evenly.

5-Fifth Step: Return the meat and add pasta Return the browned meat to the pot. Once the pot comes to a full boil, add the 9 broken lasagna noodles. Reduce heat to medium-low so the soup simmers gently. Cook, stirring occasionally, until the noodles are tender, about 20 to 25 minutes. Stirring prevents the pasta from sticking while the noodles soak up the broth.

6-Sixth Step: Add greens and finish the cheese topping About 2 minutes before serving, stir in 2 cups fresh spinach leaves if you are using them. The spinach will wilt quickly and add bright color and nutrients. In a small bowl, combine 10 ounces ricotta cheese (or cottage cheese), 1 cup shredded mozzarella, and 1/2 cup grated Parmesan cheese. This creamy trio mirrors lasagna filling and makes a luxurious topping for each bowl.

7-Final Step: Serve and garnish Ladle the hot soup into bowls and top each serving with a generous dollop of the ricotta-mozzarella-Parmesan mixture. Garnish with fresh basil leaves and a sprinkle of chopped parsley if desired. Serve with crusty bread or a simple salad to round out the meal.