Instructions:
- Heat olive oil in a large Dutch oven or stockpot over medium heat. Sauté the onion, carrots, and celery until softened (about 8 minutes). Add the minced garlic and cook for 1 minute until fragrant.
- Add ground beef and sausage to the pot. Brown the meat thoroughly, breaking it up, and drain off any excess fat.
- Stir in the tomato paste, Italian seasoning, dried basil, and red pepper flakes. Cook for 2 minutes, stirring constantly, allowing the tomato paste to slightly caramelize.
- Pour in the crushed tomatoes, beef broth, and water. Season generously with salt and pepper. Bring the mixture to a gentle simmer. Reduce heat to low, cover partially, and cook for 20 minutes.
- Increase the heat slightly and add the broken lasagna noodles. Cook until al dente (usually 8–10 minutes), stirring frequently to prevent sticking.
- Stir in the fresh spinach until completely wilted. Remove the pot from the heat. Stir in the ricotta cheese and grated Parmesan until just combined; avoid over-mixing to maintain cheesy pockets.
- Taste the soup and adjust salt and pepper as needed. Let the soup rest, uncovered, for 5 minutes before serving.
- Ladle into bowls. Top each serving generously with shredded mozzarella and a final sprinkle of fresh parsley and extra Parmesan cheese.