Break the lasagna noodles into quarters and set them aside.

In a large Dutch oven or deep pot, brown the meat (ground beef and Italian sausage) together over medium-high heat, stirring often for about 8-10 minutes. Once browned, drain excess grease by soaking it up with a paper towel or disposing of it in the trash.

Set the meat aside in a bowl. Add chopped onions directly to the pot. You may need to drizzle in a bit of olive oil if necessary. Sauté the onions for about 5 minutes until softened.

Stir in the minced garlic, cooking for an additional minute until fragrant. Next, add the tomato paste and let it cook directly on the heated pot for a minute before mixing it in.

Add the seasonings: red pepper flakes, salt, black pepper, garlic powder, oregano, and thyme, alongside the red pasta sauce and broth. Mix everything thoroughly and bring it to a low simmer.

Incorporate the broken lasagna noodles, cover the pot, and let it simmer for about 20 minutes, or until the lasagna noodles are cooked to your liking.

Add the fresh spinach last and let it wilt into the soup. If you prefer a more soupy consistency, feel free to add additional broth.

Finally, stir in the shredded parmesan to add a rich creaminess. In a small bowl, mix the ricotta with the shredded mozzarella.

Serve the soup hot and top each bowl with a generous dollop of the ricotta and mozzarella mixture.