In a large stock pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 small chopped onion and 3 minced garlic cloves, sautéing for about 3-4 minutes until the onions turn translucent and fragrant.

Incorporate 1 pound of ground beef and ½ pound of ground Italian sausage into the pot. Cook for approximately 5-7 minutes, breaking the meat apart until browned.

Stir in 24-ounce jar of marinara sauce, 14.5-ounce can of diced tomatoes, and 4 cups of chicken broth. Add 1 tablespoon of Italian seasoning, sea salt, black pepper, and optional red pepper flakes. Bring to a gentle boil.

Break 10 ounces of gluten-free lasagna noodles into smaller pieces and add them to the bubbling soup. Lower heat to a simmer, cooking for about 15 minutes while stirring occasionally.

Once cooked, fold in 2 cups of spinach and cook for another 2-3 minutes until wilted. Adjust seasoning as necessary before serving.

Ladle the soup into bowls and serve hot. Optionally top with ricotta or cottage cheese.