Brown the Meat

Heat a large pot or Dutch oven over medium-high heat and add your ground meat. Break it apart with a wooden spoon and cook until nicely browned, about six to eight minutes. Drain excess fat if needed.

Build the Flavor Base

Add diced onions to the pot and sauté until softened and translucent, roughly four minutes. Stir in minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Create the Tomato Base

Pour in your crushed tomatoes, tomato sauce, and broth. Add Italian seasoning, basil, oregano, salt, and pepper. Stir everything together and bring the mixture to a gentle boil.

Add the Pasta

Break lasagna noodles into bite-sized pieces and add them directly to the simmering soup. Reduce heat to medium and cook until the pasta is tender, stirring occasionally to prevent sticking, about ten to twelve minutes.

Finish with Greens

Stir in fresh spinach during the last two minutes of cooking. It wilts quickly and adds beautiful color and nutrients to your soup.

Serve with Cheese

Ladle the hot soup into bowls and top each serving with generous spoonfuls of ricotta, a handful of shredded mozzarella, and a sprinkle of Parmesan cheese.