Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and sausage, breaking it apart as it cooks, until browned and cooked through (about 8-10 minutes). Season generously with salt and pepper, then drain excess fat from the pot, leaving about 1 tablespoon behind for flavor. Remove the cooked meat to a plate and set aside. I prefer leaving a little fat in the pot because it carries flavor into the aromatics in the next step.

Return the pot to medium heat and add the olive oil. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1-2 minutes more until fragrant. Then stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly against the bottom of the pot—this deepens its flavor and removes the raw taste.

Pour in the marinara sauce and chicken broth, then add the red pepper flakes, oregano, basil, sugar, and fresh parsley. Stir well to combine. Return the cooked beef and sausage from Step 1 to the pot and bring everything to a simmer over medium-high heat. The sugar balances the acidity of the tomatoes, and I find it makes a noticeable difference in the overall taste.

Once the broth is simmering, add the broken lasagna noodles and stir occasionally to prevent sticking. Reduce heat to medium-low and cook for about 8-10 minutes, or until the noodles are tender but not mushy. In the final minute of cooking, stir in the fresh spinach and cook until just wilted.

While the pasta cooks, combine the ricotta, shredded mozzarella, and freshly grated Parmesan in a bowl and stir until well blended. This can be done while the noodles are cooking, so you're ready to serve immediately when the soup is done.

Ladle the hot soup into bowls. Top each bowl generously with a spoonful of the cheese mixture from Step 5 and finish with a sprinkle of fresh basil. The heat from the soup will warm the cheese slightly, creating a creamy, indulgent finish.