1-Browning the meat: Getting this soup on the table is easier than you might think, and I’ll guide you through each part so you feel confident from start to finish. Begin by browning the ground beef and sausage in a large pot over medium-high heat, seasoning with salt and pepper to bring out the flavors. Once it’s cooked, drain and remove the meat to set aside for later.

2-Sautéing vegetables and adding liquids: Next, heat 1 tablespoon of olive oil in the same pot over medium heat, then add the chopped yellow onion and sauté for about 5 minutes until it’s soft and fragrant. Follow that by adding the 3 minced garlic cloves and cooking for 1-2 minutes to release their aroma. Now, stir in 2 tablespoons of tomato paste, 24 ounces of marinara sauce, 1/4 teaspoon of crushed red pepper flakes, 2 tablespoons of fresh chopped parsley or 2 teaspoons dried, 1/2 teaspoon of dried oregano, 1 teaspoon of sugar, and 7 cups of chicken or vegetable broth.

3-Cooking noodles and combining cheese: Return the browned meat to the pot and bring everything to a boil. Add the 9 broken lasagna noodles, then reduce the heat to medium-low and cook until the noodles are tender, stirring occasionally to keep things from sticking. If you like, toss in 2 cups of fresh spinach leaves at this stage for extra greens. In a small bowl, mix together 10 ounces of ricotta or cottage cheese, 1 cup of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese.

4-Serving: Serve the soup warm with a dollop of the cheese mixture on top and garnish with fresh basil for a fresh finish. This method ensures a hearty, flavorful soup that’s ready in no time, and I always feel accomplished when I pull it off for my family. Remember, stirring occasionally helps blend the flavors just right.