Sauté the aromatics

• Sauté the onion and garlic until softened and fragrant.

Brown the meat

• Add the ground beef, Italian sausage, or both, and cook until browned.

Add seasonings and tomato paste

• Stir in the oregano, parsley, chili flakes, salt, pepper and tomato paste.
• Cook until the mixture deepens in color.

Add sauce and broth

• Pour in the marinara sauce and chicken broth.
• Bring to a boil.

Cook the lasagna sheets

• Add the broken-up lasagna sheets.
• Cook until al dente.

Finish the soup

• Stir in the heavy cream, fresh parsley, basil and spinach.

Make the ricotta topping

• Mix the ricotta, mozzarella, parmesan, parsley, basil and seasonings to taste.

Serve

• Ladle the soup into bowls and top with the ricotta mixture.