1. Preheat a pot to medium-high heat with some avocado oil.
2. Add the diced onion and sauté for 4-5 minutes until fragrant and golden.
3. Incorporate the minced garlic and saute another minute.
4. Add the ground beef, ground Italian sausage, the Italian seasoning, 1 tsp salt, the red pepper flakes (if using), and the black pepper. Cook several minutes, breaking up the ground beef as it cooks. It doesn’t need to be fully cooked through.
5. Incorporate the crushed tomatoes, tomato paste, and an additional 1/2 tsp salt. Then add the broth and spinach and turn heat to high and bring to a boil.
6. Once boiling, add the broken lasagna noodles, stir it together, and cook for about 5 minutes until the noodles are al dente, just shy of being done (it’ll continue cooking as it cools down). You’ll need to cook longer if you are substituting a thicker noodle (such as bow-tie) in place of the lasagna noodles.
7. Remove from heat and let it cool for a few minutes before adding the ricotta, ideally 5-10 if you have time because it keeps the ricotta from curdling.
8. Stir in the ricotta.
9. To serve: Ladle soup into bowls then top with grated parmesan cheese.
10. Please leave a comment and rating if you gave this recipe a try! I would love to hear from you!! <3

Modifications and variations:

• You can choose just one ground meat for the soup – instead of doing 1/2 lb of each, you can just choose one and do a full 1 lb of it.
• Add diced mushrooms (add at the same time as the onion) for extra flavor.
• Use bow-tie noodles or any other noodles in place of the lasagna noodles. Adjust cooking time as needed.
• Substitute kale instead of spinach if that’s what you prefer.
• Make this lasagna soup gluten-free by using gluten-free noodles.
• Make this lasagna soup dairy-free by omitting the ricotta and parmesan. It won’t have quite that “lasagna” zing to it, but it’s actually still very delicious!!