Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, then sauté until the onion becomes translucent and the mixture is fragrant, about 3-4 minutes. Add the ground beef and ground Italian-style pork to the pot. Cook, stirring frequently, until the meat is browned and cooked through, breaking it up with a spoon as it cooks. Drain off any excess fat from the pot.

To the browned meat mixture (from Step 1), add the marinara sauce, diced tomatoes with their juice, chicken broth, Italian herb blend, sea salt, black pepper, and if you want some extra heat, crushed red pepper flakes. Stir well to combine all the ingredients. Increase the heat and bring the pot to a rolling boil. I like to use Rao's Marinara for its rich flavor, but feel free to use your favorite brand.

When the mixture is boiling, snap the gluten-free lasagna noodles in half and add them to the pot. Stir well to separate the noodles and prevent them from sticking together. Reduce the heat to a simmer and cook for about 15 minutes, or until the noodles are tender. Stir frequently throughout the simmering process to keep noodles from clumping or sticking to the bottom. If the soup thickens too much, add extra broth as needed to reach your desired consistency.

Just before serving, stir in the baby spinach leaves and allow them to wilt in the hot soup for 1-2 minutes. Taste the soup and adjust salt, pepper, or additional herbs if necessary. For a more vibrant presentation, I sometimes add a little extra spinach at the end so some leaves stay bright green. Serve hot, optionally topped with a dollop of ricotta cheese or cottage cheese if desired.