Break the lasagna noodles into 4ths and set aside. In a large dutch oven or deep pot, brown the meat together on medium-high, stirring often for about 8-10 minutes. Soak up the grease with a paper towel in the pot, or drain the grease in the trash. Once browned, set aside in a bowl.

Add the onions to the pot, using olive oil if needed, or browning it in the grease remnants. Sauté onions for about 5 minutes, then add minced garlic and stir.

Add tomato paste, letting it cook directly on the heated pot for a minute before mixing it in.

Add in the seasonings, red tomato sauce/marinara, broth, and meat. Bring to a low simmer.

Add in the broken lasagna noodles, cover, and simmer for about 20 minutes or until noodles are cooked to your liking. Add spinach last and let it wilt. If desired, add more broth for a soupy consistency.

Stir in parmesan. Mix ricotta with shredded mozzarella in a small bowl. Serve soup and dollop each bowl with ricotta mozzarella mixture. Enjoy!