Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Add one diced onion and 3 minced garlic cloves, sautéing for about 3-4 minutes until the onion is translucent.

Add 1 pound of ground beef and 1 pound of ground Italian pork to the pot. Cook, stirring occasionally, until browned, about 5-7 minutes.

Stir in 1 jar of marinara sauce and 1 can of diced tomatoes with their juices. Add 4 cups of low-sodium chicken broth, 2 teaspoons of Italian seasoning, a pinch of red pepper flakes, salt and black pepper to taste. Bring to a gentle boil.

Once boiling, break 8-10 lasagna noodles into thirds and add them to the pot. Reduce heat to low and let the soup simmer for approximately 15 minutes.

Fold in 2 cups of fresh spinach and allow it to wilt, about 2-3 minutes.

Taste the soup and adjust seasoning as needed. Serve hot.