Add oil to a Dutch oven or large pot over medium-high heat. Add onion, carrot and celery and sauté for 7-10 minutes until softened. Add ground meat and continue to cook, breaking it up with spoon, until the meat is cooked through, about 5-7 minutes. Add garlic, oregano, salt and pepper; cook one minute.

Stir in crushed tomatoes, stock, noodles, basil and sugar. Bring to boil. Reduce heat to medium and simmer, stirring occasionally to prevent sticking, for 12 minutes.

Stir in spinach. Season with salt and pepper to taste. The soup will be thick, if you prefer a thinner soup, add more water.

To serve, fill bowl halfway with soup, sprinkle with 1-2 tablespoons mozzarella and then continue to fill bowl with soup. Top with spoonful of ricotta and sprinkle of parmesan.