1. Brown the meats: In a large pot over medium‑high heat, cook beef and sausage with a pinch of salt & pepper until nicely browned, about 6–7 minutes. Remove to a bowl and drain excess fat.
2. Sauté aromatics: Add a splash of olive oil to the same pot, then sauté onion until translucent (about 5 minutes). Add garlic and cook 1 more minute until fragrant.
3. Build the broth: Stir in tomato paste and cook 1 minute. Add marinara, oregano, basil, red pepper flakes (if using), and chicken broth. Return browned meat to pot, stir to combine.
4. Cook noodles: Bring to a simmer, then add broken noodles. Reduce heat to medium‑low and cook 10–12 minutes, stirring occasionally, until noodles are al dente.
5. Finish with greens: Stir in spinach until just wilted, about 1–2 minutes. Remove from heat.
6. Mix the cheese swirl: In a small bowl, combine ricotta, mozzarella, and Parmesan until smooth-reaching creamy consistency.
7. Serve piping hot: Ladle soup into bowls; whisk the cheese blend slightly then dollop in center—allow it to swirl naturally. Garnish with fresh basil and serve with crusty bread.
