Break the lasagna noodles into 4ths and set aside.

In a large dutch oven, brown the meat together on medium high, stirring often (about 8-10 minutes). Drain excess grease if needed. Set aside in a bowl.

Add the chopped onions to the pot, using olive oil if needed, and saut? for about 5 minutes. Then add in the minced garlic and stir.

Add the tomato paste and allow it to cook directly on the heated pot for a minute before mixing it in.

Stir in the seasonings, marinara sauce, broth, and browned meat, bringing everything to a low simmer.

Add the broken lasagna noodles, cover, and simmer for about 20 minutes until noodles are cooked to your liking.

Stir in the fresh spinach and let it wilt. If desired, add more broth for a soupy consistency.

Incorporate the parmesan into the soup. Mix ricotta and mozzarella in a bowl and serve the soup topped with a dollop of this mixture.