An easy soup for a chilly evening!
Heat olive oil in a large pot over medium-high heat.
Add onions and saute until translucent.
Add garlic and saute until fragrant.
Add beef, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef.
Add chicken broth, tomatoes, tomato paste, seasonings and additional salt and pepper if needed.
Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Add mushrooms and spinach near end of cooking time if using.
Meanwhile, cook noodles until al dente and set aside.
In a mixing bowl, using a fork, stir together mozzarella, Parmesan and cottage cheese.
To serve, divide soup into bowls, add noodles to preference and then about 2 Tbl cheese mixture.
Broil if desired until cheese melted and browns slightly.