📝 Instructions
= Recipe
1. Break 9-10 lasagna noodles into fourths and set aside. In a large Dutch oven or deep pot over medium-high, brown 0.5 lb lean ground beef and 0.5 lb Italian ground sausage together, stirring often, 8-10 minutes. Drain or soak up excess grease. Once browned, set aside in a bowl. Add 0.5 cup yellow onion (chopped) directly to the pot, using 1 tsp olive oil if needed. Sauté onions 5 minutes, add 3 garlic cloves (minced), and stir.
2. Add 3 tbsp tomato paste and let it cook directly on the heated pot for a minute before mixing it in. Add 1 tsp Italian seasoning, 0.25 tsp red pepper flakes, 0.25 tsp garlic powder, 24 oz red pasta sauce or marinara (1 jar), and 7 cups beef or chicken broth. Add the meat back in and bring to a low simmer. Add in the broken lasagna noodles, cover, and simmer 20 minutes until noodles are cooked to your liking. Add 3 cups fresh baby spinach and let it wilt.
3. Add 0.5 cup shredded Parmesan to the soup. Mix 1 cup fresh ricotta with 1 cup shredded mozzarella in a small bowl. Serve the soup and dollop each bowl with the ricotta mozzarella mixture.
