Heat oil in a large soup pot or Dutch oven, over medium-high heat. Add ground beef, sausage, onion, and garlic and cook for 5 to 8 minutes, crumbling the meat as you go along, until the meat is cooked through. Drain excess fat, if any. Add the tomato paste Italian seasoning, red pepper flakes and continue cooking for 4 to 5 minutes.
Stir in broth, crushed tomatoes, parmesan rind, if using, oregano leaves, and salt. Bring to a boil, then reduce heat and stir in the lasagna noodles. Cook on medium-low heat, stirring occasionally, until noodles are tender.
Meanwhile, combine ricotta, mozzarella, parmesan, and fresh parsley in a small bowl. Set aside.
Once noodles are tender, add the fresh spinach and basil and stir to combine. Remove the soup from the heat and discard the parm rind.
Ladle soup into bowls, then top with a couple dollops of the ricotta mixture and garnish with extra fresh basil leaves and/or fresh parsley. Enjoy!
