Heat olive oil in a large Dutch oven over medium heat. Add diced onions and minced garlic. Cook until onions are translucent and garlic is fragrant.

Add diced bell peppers, zucchini, and sliced mushrooms. Sprinkle with salt and black pepper. Sauté for about 5 to 7 minutes until the mushrooms release their moisture and the peppers soften slightly.

Pour in marinara sauce and vegetable broth. Stir in dried basil and oregano. Bring the mixture to a rolling boil.

Add broken lasagna noodles directly into the pot. Ensure they are submerged. Reduce the heat to a simmer and cook for about 10 to 12 minutes, or until the pasta is al dente. Adjust liquid levels if needed.

Once the pasta is tender, turn off the heat and stir in the spinach. The residual heat will wilt the leaves in about thirty seconds.

In a small bowl, mix ricotta cheese with parmesan and a dash of black pepper.

Ladle the soup into deep bowls. Place a generous dollop of the ricotta mixture in the center and let it slowly melt into the red sauce.