In a large soup pot or dutch oven over medium-high heat, add the olive oil.

Add the garlic and onion to sauté until fragrant, about 1 minute.

Add the ground beef and ground sausage. Break up the meat with a wood spatula and cook until browned, about 7-8 minutes.

Stir in the tomato paste and dried herbs.

Stir in the marinara sauce, broth, and heavy cream. Bring to a boil.

Add the pasta noodles and spinach. Stir so that the broth covers the pasta.

Reduce heat to medium-low and cook until pasta is al dente, about 6-8 minutes.

Add more broth to desired preference. Season with salt and black pepper to taste.

In a small bowl, mix the ricotta and parmesan cheese together.

Serve the lasagna soup warm with a generous dollop of the ricotta mixture and freshly chopped basil. Enjoy!