Step 1: Cook the meat

Set a large Dutch oven over medium-high heat. Add the Italian sausage, ground beef, onion, and Italian seasoning. Cook, breaking up the meat, until browned and the onions are soft, 6–8 minutes. The sausage/beef fat is usually enough—no extra oil needed. Spoon off a little fat if there’s a lot.

Step 2: Add the tomatoes & broth

Stir in the crushed tomatoes, marinara, broth, and 2 cups of water. Bring to a boil, then reduce to a lively simmer. Taste and season with salt and pepper.

Step 3: Cook the pasta

Stir in the spinach and dry noodles, mafaldine (Whole Foods carries this too), skinny lasagna, or broken lasagna sheets all work.) Cook, stirring often so the pasta doesn’t clump, until just al dente, 8–10 minutes. Add a splash of water if the soup gets too thick.

Step 4: Finish the soup

Turn the heat to low. Stir in the cream, then the mozzarella, provolone, and Parmesan until melty and creamy. Add fresh basil or parsley.

Serving

Ladle into warm bowls. Top with extra Parmesan and more herbs. Serve right away with garlicky bread and a simple green salad.

One last tip (freezer-friendly)

For make-ahead, freeze the soup without the pasta, cream, or cheese. When ready to serve, thaw in a pot, add the noodles with an extra cup of water, simmer until tender, then stir in the cream and cheeses.