1. Brown and Drain the Meat: In a large pot over medium-high heat, cook the ground beef and Italian sausage, seasoning lightly with salt and pepper. Drain the rendered fat and set the cooked meat aside.

2. Sauté Aromatics and Tomato Paste: Add the olive oil to the pot. Sauté the chopped onion for about five minutes until soft. Stir in the minced garlic and tomato paste, cooking for sixty seconds until fragrant and slightly caramelized.

3. Build and Infuse the Broth: Deglaze the pot with one cup of broth, scraping up any browned bits. Add the remaining broth, marinara sauce, dried basil, oregano, and red pepper flakes. Return the cooked meat to the pot and bring to a boil. Reduce heat to a gentle simmer and let infuse for ten minutes.

4. Cook the Lasagna Noodles: Add the broken lasagna noodles to the simmering soup. Cook, stirring frequently to prevent sticking, for fifteen to twenty minutes or until the noodles are al dente. Turn off the heat and stir in the spinach, if using.

5. Prepare the Cheese Topping: In a small bowl, combine the ricotta cheese, mozzarella, and Parmesan. Whip them together with a fork until the mixture is light and creamy.

6. Serve and Garnish: Ladle the hot soup into bowls. Top each serving with a generous dollop of the three-cheese mixture and a sprinkle of fresh basil before serving.