# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
07 - 1 zucchini, diced
08 - 1 cup baby spinach, chopped
→ Soup Base & Pasta
09 - 1 can (28 oz) crushed tomatoes
10 - 4 cups vegetable broth
11 - 1 tablespoon tomato paste
12 - 1 teaspoon dried basil
13 - 1 teaspoon dried oregano
14 - ½ teaspoon dried thyme
15 - ½ teaspoon red pepper flakes (optional)
16 - 8 lasagna noodles, broken into pieces
17 - Salt and pepper to taste
→ Cheesy Topping
18 - 1 cup ricotta cheese
19 - ½ cup shredded mozzarella cheese
20 - ¼ cup grated Parmesan cheese
21 - 2 tablespoons chopped fresh basil, plus more for garnish
# Step-by-Step Instructions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, carrots, and celery. Sauté for 5 minutes until softened.
02 - Incorporate diced red bell pepper and zucchini. Cook for an additional 3 minutes.
03 - Stir in tomato paste, crushed tomatoes, vegetable broth, dried basil, oregano, thyme, and optional red pepper flakes. Season with salt and pepper.
04 - Bring mixture to a boil, then reduce heat to a simmer. Add broken lasagna noodles and cook uncovered for 15–20 minutes, stirring occasionally, until noodles are al dente and soup thickens.
05 - Stir chopped baby spinach into the soup and cook for 2 minutes until wilted.
06 - In a small bowl, combine ricotta, shredded mozzarella, grated Parmesan, and chopped fresh basil.
07 - Ladle soup into bowls and top each serving with a generous dollop of the cheese mixture. Garnish with extra basil as desired.
