Ingredients:

• 1/2 lb lean ground beef
• 1/2 lb ground Italian sausage
• Salt and freshly ground black pepper, to taste
• 1 yellow onion, chopped
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 jar (24 oz) marinara sauce or homemade marinara sauce
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley (or 2 teaspoons dried)
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 7 cups low-sodium chicken broth (or vegetable broth)
• 9 lasagna noodles, broken into pieces
• 2 cups fresh spinach (optional)
• 10 oz ricotta cheese (or cottage cheese)
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions:

1. Brown the Meat:

   • In a large pot over medium-high heat, brown the ground beef and sausage.

   • Season with salt and pepper while cooking.

   • Once browned, drain the grease and set the meat aside.

2. Cook Vegetables:

   • In the same pot, heat olive oil over medium heat.

   • Add the chopped onion and sauté for 5 minutes, stirring occasionally.

   • Add the minced garlic and cook for another 1-2 minutes.

3. Combine Ingredients:

   • Stir in the tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and chicken broth.

   • Return the cooked meat to the pot and bring the mixture to a boil.

4. Add Noodles:

   • Break the lasagna noodles into quarters and add them to the pot.

   • Reduce the heat to medium-low and let the soup simmer, stirring occasionally, until the noodles are tender.

   • If you're using spinach, add it to the pot at this stage.

5. Prepare Cheese Mixture:

   • In a small bowl, combine the ricotta, mozzarella, and Parmesan cheeses.

6. Serve:

   • Ladle the soup into bowls and top with a generous dollop of the cheese mixture.

   • Garnish with fresh basil if desired.

Notes:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Make-Ahead: Prepare the soup up to step 4, but don't add the noodles. Store the soup in the fridge, and when ready to serve, bring it to a boil and cook the noodles in the soup. Add cheese before serving.
• Freezing: Freeze the soup without the cheese. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
• Vegetarian Version: Skip the ground beef and sausage, and add more chopped vegetables such as zucchini, mushrooms, or yellow squash.
• Vegan Version: Use a vegetable base, add more veggies, and substitute cheese with homemade cashew ricotta.

Slow Cooker Instructions:

1. Brown the ground beef and sausage, then transfer them to the slow cooker.
2. Sauté the onion and garlic, then add them to the slow cooker along with the tomato paste, marinara sauce, spices, and broth.
3. Cook on low for 4-6 hours. About 30 minutes before serving, add the broken lasagna noodles. Once tender, stir in spinach if using.
4. Serve with the cheese mixture on top.

Nutrition