Build the base: In a large pot, heat olive oil over medium heat. Sauté the onion until soft and golden, about 5 minutes. Add garlic and stir for 30 seconds.

Brown the meat: Add the ground beef and sausage. Cook until browned and cooked through, breaking up the meat with a spoon. Stir in tomato paste, oregano, smoked paprika, salt, and pepper. Cook for 2 minutes to let the spices bloom.

Simmer: Add crushed tomatoes, beef broth, water, and sugar. Stir well. Bring to a gentle boil, then reduce to a simmer and cook for 10 minutes. 4. Add noodles: Drop in the broken lasagna noodles and simmer for another 10–12 minutes, until noodles are tender. If soup gets too thick, add a splash more water or broth.

Stir in spinach (if using): Add the chopped spinach in the last 2 minutes of cooking. Taste and adjust seasoning.

Make the ricotta topping: In a small bowl, mix ricotta, Parmesan, lemon zest, salt, and cream. Whip until light and smooth (you can do this with a spoon or small whisk).

Assemble and serve: Ladle soup into bowls. Top each with a generous dollop of whipped ricotta and a few torn basil leaves. Add a small drizzle of olive oil over the ricotta if you like.