In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium onion, chopped, and 2 minced garlic cloves, sautéing for about 3-4 minutes until fragrant.

Add 1 pound of lean ground beef to the pot, breaking it apart. Cook for 4-6 minutes, until browned.

Stir in 2 teaspoons of Italian seasoning, along with salt and pepper to taste. Add 2 tablespoons of tomato paste and stir thoroughly.

Pour in 4 cups of beef broth, along with 1 cup of marinara sauce and 1 can of diced tomatoes. Bring to a gentle boil.

Break 8 lasagna noodles into pieces and add them to the pot. Cover and let boil for 12-15 minutes until noodles are al dente.

Reduce heat to low and stir in 1 cup of cottage cheese and 2 cups of chopped spinach. Mix well.

Add 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan cheese, stirring until melted.

Ladle the soup into bowls and top with additional cottage cheese and fresh chopped basil. Serve warm.