1
Saute onion and garlic in soup pot with olive oil over medium heat for 3-5 minutes.
2
Add carrots and zucchini to the pot and saute 2 minutes.
3
Add diced tomatoes, tomato sauce, Italian seasoning blend, and vegetable broth to the pot. Stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring pot to a boil.
4
Break lasagna noodles into 1 inch pieces. Once soup is boiling, add broken lasagna noodles and continue to boil for 10-12 minutes or until noodles are tender.
5
While pasta is boiling in the soup, combine ricotta cheese, 1/2 cup shredded mozzarella, parmesan, salt, and pepper in a bowl. Stir until cheeses and seasonings are well combined.
6
ONce the pasta is tender, add the frozen spinach and stir until the spinach is thawed and mixed well into the soup.
7
To serve, place a dollop of the cheese blend in each bowl, then ladle the hot soup over top. Add a pinch of the remaining shredded mozzarella on top.
