In a large skillet brown the ground beef and pork over medium high heat. Drain the grease, leaving about 1 tablespoon in the pan.
Place the meat in the bottom of a slow cooker.
Place the onion and green pepper in the skillet and saute in leftover grease over medium heat until vegetables are tender. Add the minced garlic and saute for one minute. Cooking in the grease imparts additional flavor.
Pour the onion and pepper mixture into the slow cooker on top of the meat.
Stir the pasta sauce, tomato paste, wine, spices, chicken broth and beef broth into the slow cooker.
Cook on low heat for 7-8 hours or on high heat for 3-4 hours.
Taste the soup and add salt and pepper to taste if needed.
Add lasagna noodles to the slow cooker and turn heat to high. Cook until the lasagna noodles are al dente.
Stir in the spinach and let it wilt.
Make the cheese topping by mixing the ricotta cheese, mozzarella and parmesan cheeses in a medium size bowl. Stir in 1 tsp dried parsley.
Serve the soup with a dollop of the cheese mixture on top. Garnish with fresh basil if desired.
Lasagna soup may be stored covered in the refrigerator for 3-4 days. Soup may be frozen in a freezer safe container without the cheese mixture for 2-3 months. Unthaw the soup overnight and reheat in a large saucepan.