Heat a large pot or dutch oven over medium-high heat. Add ground beef and Italian sausage, breaking it apart with a spoon.

Cook meat until browned, about 5-7 minutes. Drain excess fat.

Add diced onion and minced garlic to the pot. Cook for 3-5 minutes until the onion softens and becomes translucent.

Mix in tomato paste, stirring for 1 minute to deepen the flavor.

Pour in crushed tomatoes, beef broth, and add the dried basil, oregano, thyme, salt, and pepper. Stir everything together and bring to a boil.

Reduce the heat to low and let the soup simmer for about 20 minutes to develop the flavors.

Add the broken lasagna noodles directly into the soup. Let it cook, stirring occasionally, until the noodles are tender (about 10-12 minutes). If the soup gets too thick, add more broth as needed.

In a small bowl, mix ricotta, mozzarella, and parmesan. This can be stirred into the soup before serving or dolloped on top of individual bowls.

Optional - stir in fresh spinach or kale until wilted. Serve the soup hot, topped with the cheese mixture and fresh basil if desired.

Add optional toppings include extra shredded cheese or red pepper flakes.