Start by heating your olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add your diced onions and cook them until they become translucent and soft which usually takes about five minutes. Stir in the garlic and cook for just another minute until you can smell that beautiful aroma filling your kitchen.

Add the tomato paste to the pot. Using a wooden spoon stir it into the onions and garlic for about two minutes. This step is crucial because it caramelizes the paste and removes that raw canned taste. Stir in your oregano basil and red pepper flakes.

Pour in the crushed tomatoes and the vegetable broth. Bring the mixture to a gentle boil.

Drop your broken lasagna noodles directly into the boiling liquid. Reduce the heat to medium low and let them simmer. Stir occasionally to make sure the pasta does not stick to the bottom of the pot. Cook until the noodles are al dente which typically takes about ten to twelve minutes.

Once the pasta is tender stir in the fresh baby spinach. It will wilt almost instantly in the hot broth. If you want a velvet texture stir in the heavy cream now.

While the soup finishes simmer in a small bowl mix together the ricotta mozzarella and Parmesan. This cheese dollop is what makes it taste exactly like traditional lasagna.