Crockpot: Cook your aromatics + meat! Heat the avocado oil in a large Dutch oven or pot over medium heat *or use the sauté function on your crockpot if you have one. Add in the diced onion and sauté, stirring occasionally, until translucent, 4-5 minutes. Add in the ground beef and Italian chicken sausage, using a large wooden spoon or spatula to break up any large chunks. Cook until browned, about 5 minutes. Add in the minced garlic and cook for 1 minute more, until fragrant.

Add meat mixture to the crockpot + stir in seasonings + liquids! Transfer the cooked meat mixture to your crockpot (leave if you have the sauté feature) and stir in the Italian seasoning, sea salt, black pepper and tomato paste. Pour in the marinara and bone broth and stir to combine.

Cover + cook! Cover with the lid and cook on high for 4-6 hours or low for 8-10 hours.

At 30 minutes remaining, stir in your noodles! Add in the broken lasagna noodles and give the mixture a good stir. Cover and let cook for the remaining 30 minutes. Your noodles should be al dente.

Make your cheesy topping! In a medium-sized mixing bowl, mix together the cottage or ricotta cheese, shredded mozzarella and shredded parmesan until well-combined. Store in the fridge until the soup is ready.

Add spinach, garnish & serve! Remove the lid and stir in the spinach until wilted. Let cool for 5 minutes, then taste and adjust with seasonings if necessary. Ladle into bowls and top with a generous scoop of the cheesy topping. Garnish with basil leaves and optional red chili flakes and parmesan.

Stovetop: Cook your onion + meat! Heat the avocado oil in a large Dutch oven or pot over medium heat. Add in the diced onion and sauté, stirring occasionally, until translucent, 4-5 minutes. Add in the ground beef and Italian chicken sausage, using a large wooden spoon or spatula to break up any large chunks. Cook until browned, about 5 minutes.

Add in your seasonings. Add in the minced garlic, Italian seasoning, sea salt, black pepper and tomato paste, stirring until well-combined. Cook for 1 minute, until fragrant.

Add liquids + noodles & boil. Add the marinara and bone broth to the pot and stir until well-combined. Cover and bring to a boil.

Add your noodles & cook your soup! Add the broken lasagna noodles to the pot, stir well, then reduce the heat to medium low and let simmer for 15 minutes, until al dente, stirring occasionally to keep the noodles from sticking.

Make your cheesy topping! In a medium-sized mixing bowl, mix together the cottage or ricotta cheese, shredded mozzarella and shredded parmesan until well-combined. Store in the fridge until the soup is ready.

Add spinach, garnish & serve! Remove pot from the heat and stir in the spinach until wilted. Let cool for 5 minutes, then taste and adjust with seasonings if necessary. Ladle into bowls and top with a generous scoop of the cheesy topping. Garnish with basil leaves and optional red chili flakes and parmesan.