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½ pound lean ground beef

½ pound ground Italian sausage

Salt and freshly ground black pepper, to taste

1 yellow onion, chopped

1 Tablespoon olive oil

3 cloves garlic, minced (or 1 tbsp)

2 Tablespoons tomato paste

24 ounce marinara sauce (1 jar)

¼ teaspoon red pepper flakes

2 Tablespoons fresh parsley, chopped (or 2 tsp dried)

½ teaspoon Dried oregano

1 teaspoons dried basil

7 cups low sodium chicken broth (or vegetable broth)

9 lasagna noodles, broken into pieces

2 cups fresh spinach leaves (optional)

10 ounces ricotta cheese (or cottage cheese)

1 cup shredded mozzarella cheese

½ cup freshly grated parmesan cheese

Fresh basil, for serving

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1. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.

2. In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.

3. Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.

4. Bring to boil then add lasagna noodles (broken into 4ths) to pot and reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. Add spinach, if using.

5. In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses.

6. Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil.

Make ahead and freezing instructions:

To make ahead: Make the recipe up to step 4.  Do not add the noodles to the pot.  Store the soup in the refrigerator.  When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. Serve with a dollop of cheese.

To freeze: Freeze lasagna soup without the cheese.  Place soup in a freezer safe container and freeze for 2-3 months.  Thaw in the refrigerator overnight and reheat slowly on the stovetop.  If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).

Store lasagna soup covered, in the refrigerator for 3-4 days.