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 (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 directly to the pot, use olive oil if needed, or you can brown it in the grease remnants.

Sauté onions for about 5 minutes, add in minced garlic, stir. Next add in tomato paste. Let it cook directly on the heated pot for a minute before mixing it in.

Add in seasonings, red tomato sauce/marinara, broth, meat and bring it all to a low simmer. Add in the broken lasagna noodles, cover and bring down to a rough simmer for about 20 minutes or until lasagna noodles are cooked to your liking.

Add the spinach last and let it wilt. If you want the mixture more soupy, add some more broth otherwise leave it as is.

Add in Parmesan to the soup. Mix ricotta with shredded mozzarella in a small bowl. Serve the soup and dollop each bowl with ricotta mozzarella mixture.