1-Getting started with this recipe is straightforward and fun, beginning with prepping your veggies for a flavorful base. Dice the onion and mince the garlic, then sauté them in olive oil until they turn soft and aromatic, which takes just a few minutes. Next, add sliced carrots and zucchini quarters, cooking them briefly to bring out their natural sweetness.

2-Once the veggies are ready, stir in the diced tomatoes with their juices, tomato sauce, Italian seasoning, and vegetable broth, then bring the mixture to a boil for that rich broth to develop. Break the lasagna noodles into 1-inch pieces and add them to the boiling soup, letting them cook for 10-12 minutes until tender. In a separate bowl, mix the ricotta, half of the mozzarella, Parmesan, salt, and pepper to create a creamy cheese blend.

3-Finally, add the frozen spinach to the soup and stir until it’s thawed and well incorporated. Serve by placing a dollop of the cheese mixture in each bowl, ladle the hot soup over it, and top with the remaining mozzarella for a gooey finish. This method ensures a comforting meal that’s ready in about 45 minutes total.