Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and ground sausage, breaking them into small pieces as they cook. Season generously with salt and pepper. Cook for 8-10 minutes until the meat is browned and cooked through, stirring occasionally. Once cooked, use a slotted spoon to transfer the meat to a plate, leaving about 1 tablespoon of the fat in the pot (this adds flavor to the aromatics). I always save a bit of that rendered fat rather than draining it completely—it creates a richer base for the soup.

Add the olive oil to the pot with the reserved meat fat and reduce heat to medium. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 2 minutes until fragrant. Then stir in the tomato paste and cook for 1-2 minutes, allowing the paste to caramelize slightly—this deepens the tomato flavor significantly. The tomato paste caramelization is key; I never skip this step as it transforms the soup's depth.

Pour in the marinara sauce, red wine, and chicken broth, stirring well to combine. Add the cooked meat from Step 1 back into the pot along with the red pepper flakes, oregano, basil, and parsley. Bring the soup to a boil over medium-high heat, then reduce heat to medium and let it simmer for 5 minutes to allow the flavors to meld and the seasonings to distribute evenly throughout the liquid.

Break the lasagna noodles into roughly 1-inch pieces and add them to the soup base from Step 3. Increase heat to bring the soup back to a gentle boil, then reduce heat to medium-low and cook uncovered for 10-12 minutes, stirring occasionally, until the noodles are tender but not mushy. The pasta will continue to absorb liquid as it cooks, so stir it periodically to prevent sticking and ensure even cooking. If the soup becomes too thick, add a splash of broth or water.

While the pasta finishes cooking, remove the stems from the spinach and roughly chop the leaves. In a small bowl, combine the ricotta, mozzarella, and freshly grated Parmesan, mixing gently until well blended. Once the noodles are tender in Step 4, stir the chopped spinach directly into the hot soup and cook for 1-2 minutes just until it wilts. The residual heat will wilt it perfectly without overcooking.

Ladle the hot soup into serving bowls. Top each bowl generously with a spoonful of the cheese mixture from Step 5, allowing it to slightly melt into the warm soup. Finish with a tear or two of fresh basil for brightness and authenticity. The warm soup will soften the cheese mixture, creating pockets of creamy, rich flavor throughout each spoonful—exactly like deconstructed lasagna.