Begin by heating 2 tablespoons of olive oil in a large stock pot over medium heat. Add 1 chopped onion and 3 minced garlic cloves, and sauté for about 3–4 minutes until translucent.

Introduce 1 pound of ground beef and 1 pound of ground Italian sausage, breaking apart with a spatula. Cook for about 5–7 minutes until browned.

Pour in 24 ounces of marinara sauce and 14.5 ounces of diced tomatoes, stirring well. Next, add 4 cups of low sodium chicken broth, 2 teaspoons of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Bring to a rolling boil.

Once boiling, break 10 ounces of gluten free lasagna noodles and add them to the pot. Stir and lower heat to a simmer, cover, and cook for about 15 minutes.

Add 2 cups of fresh spinach to the soup, stirring until it wilts—about 1-2 minutes. Taste and adjust seasoning if necessary.

Ladle the soup into bowls and top with a dollop of ricotta or cottage cheese if desired. Serve hot.