Heat olive oil in a large stockpot over medium heat. Add onion and garlic, sauté for 3–4 minutes until translucent.

Add ground beef and ground Italian pork to the pot. Cook for 5–7 minutes, breaking meat apart until browned.

Stir in marinara sauce, diced tomatoes, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a boil for 2 minutes.

Add broken lasagna noodles. Reduce heat to simmer, cover, and cook for 12–15 minutes until noodles are tender.

Fold in spinach just before serving, allow to wilt for 1–2 minutes.

Ladle soup into bowls and serve warm. Optionally top with ricotta or cottage cheese.