Break the lasagna noodles into 4ths and set aside. In a large dutch oven, brown the meat together on medium high, stirring often (about 8-10 minutes). Drain grease if necessary and set meat aside.

Add the onions to the pot (using olive oil if needed) and sauté for about 5 minutes. Add in minced garlic and stir.

Add tomato paste and let it cook for a minute before mixing it in for better flavor.

Add seasonings, red pasta sauce, broth, and the browned meat. Bring to a low simmer.

Add the broken lasagna noodles, cover, and maintain a rough simmer for about 20 minutes or until noodles are cooked to your liking.

Add spinach last and let it wilt. If a more soupy mixture is desired, add extra broth.

Stir in parmesan to the soup. Mix ricotta with shredded mozzarella in a small bowl.

Serve the soup and dollop each bowl with the ricotta mozzarella mixture.