In a large heavy pot, heat 2 tablespoons of olive oil over medium heat. Add your diced onion and sauté until it becomes translucent and sweet, about 5 minutes. Stir in the minced garlic and let it bloom for 1 minute until the air in your kitchen smells like an Italian bistro.

Add the diced bell peppers, zucchini, and mushrooms. These vegetables provide the structured 'meatiness' that makes this a satisfying vegetarian dinner. Cook them until they just begin to soften, absorbing the flavors of the oil and garlic.

Stir in the tomato paste, coating the vegetables and letting it caramelize slightly. This is the secret to a homemade lasagna soup that tastes like it has been simmering all day. Pour in the crushed tomatoes and the vegetable broth.

Add the oregano, basil, salt, and black pepper. This is where the lasagna recipe truly comes to life in liquid form. Bring the mixture to a gentle boil.

Drop in your broken lasagna noodles. Stir them occasionally to ensure they don't stick to the bottom of the pot. There is something so tactile and satisfying about breaking the noodles by hand, a small act of kitchen rebellion.

Once the noodles are tender, turn the heat to low. Stir in the fresh spinach. Watch as the heat from the soup gently wilts the leaves into vibrant green ribbons.

While the soup rests, whisk together the ricotta cheese and a bit of parmesan in a small bowl. This dollop of creaminess transforms the healthy lasagna soup into a decadent experience.