Step 1

Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion, mushrooms, and ground beef. Break the beef up with a spoon, and cook for about 5 to 7 minutes until the beef is browned and the veggies are fragrant. Drain any excess grease.

Step 2

Stir in the minced garlic, tomato paste, basil, oregano, parsley, salt, pepper, and red pepper flakes. Cook for 1 to 2 minutes until fragrant.

Step 3

Pour in the diced tomatoes with their juices and chicken stock. Increase heat to bring the soup to a boil.

Step 4

When the soup is boiling, add the broken lasagna noodles. Reduce the heat slightly the maintain a gentle boil, and let the noodles cook until al dente. This should take about 13 to 15 minutes. Be sure to stir the soup frequently to prevent the noodles from sticking to each other. If the soup is crowded and you feel like you need a little more liquid, add an extra cup of broth or water at this time.

Step 5

Stir in the chopped spinach and let it cook for a couple of minutes until wilted.

Step 6

Ladle the soup into bowls, and top with a dollop of ricotta cheese and a sprinkle of mozzarella cheese.

Step 7

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