Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until softened and starting to turn golden at the edges. This slow cooking releases the onion's natural sugars and creates a sweeter base for your soup. Add the ground beef and increase heat to medium-high, breaking it apart with a spoon as it cooks for 5-7 minutes until browned throughout with no pink remaining. Drain excess fat if needed, then stir in the minced garlic, Italian herbs, tomato paste, salt, and pepper. Cook this aromatic mixture for 1 minute, stirring constantly, to bloom the spices and deepen their flavor.

Pour in the marinara sauce and beef broth, stirring well to combine and scrape up any browned bits from the bottom of the pot—these contain concentrated flavor. Stir in the beef bouillon to add extra depth and richness. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. I always give the soup a quick taste at this point to see if seasoning adjustments are needed before adding the noodles.

Add the broken lasagna noodle pieces directly to the simmering soup, stirring occasionally to prevent sticking. Cook for about 1-2 minutes less than the package directions recommend—the noodles will continue to soften slightly as the soup cools and sit, so you want them just slightly al dente to avoid mushiness. This timing is crucial for texture, so set a timer and stir a piece to check for doneness around the 6-minute mark if using standard noodles.

Stir in the spinach and cook for 1-2 minutes until fully wilted. Remove the pot from heat and gently stir in the cottage cheese until distributed throughout the soup—the warm liquid will create a creamy, ricotta-like texture without overwhelming the broth. Finish with a generous handful of grated Parmesan cheese, stirring until melted and incorporated. I like to use Good Culture cottage cheese specifically because its thicker, creamier consistency keeps the soup luxurious rather than watery, and the combination with Parmesan really nails that lasagna flavor profile.