Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onions and carrots. Sauté for about 5 minutes until the onions become translucent and soft.

Stir in the garlic and bell peppers. Cook for another 2 minutes until the peppers soften.

Pour in the vegetable broth and tomato sauce. Add the tomato paste, basil, and oregano. Stir to ensure the paste dissolves completely into the liquid. Bring the mixture to a boil.

Once boiling, drop in the broken lasagna noodles. Stir occasionally to prevent sticking. Cook for about 10 minutes until the noodles are nearly al dente.

Add the diced zucchini and mushrooms. Cook for another 5 minutes.

Fold in the spinach. Cook for another 2 minutes until the spinach wilts.

In a small bowl, mix the ricotta cheese with a pinch of black pepper and mozzarella cheese.

Turn off the heat. Ladle the hot soup into deep bowls and place a generous dollop of the cheese mixture in the center of each bowl. Let the cheese melt slowly into the broth.