2 tablespoons extra-virgin olive oil 3 ½ cups sliced cremini mushrooms 2 cups zucchini, cut into 1/3-inch-thick half-moons 1 tablespoon garlic paste 3 cups water 1 (24 ounce) jar low-sodium marinara sauce ¼ teaspoon salt 4 ounces lasagna noodles (about 4 to 5 noodles), preferably whole-wheat, broken into 1-inch pieces 3 cups baby spinach ½ cup whole-milk ricotta cheese ¼ cup shredded low-moisture whole-milk mozzarella-and-provolone blend 1 tablespoon grated Parmesan cheese (see Tip)
STEP-1
Heat oil in a large pot over medium-high heat. Stir in mushrooms and zucchini; cook, stirring often, until the vegetables are slightly softened, 3 to 5 minutes.
STEP-2
Stir in garlic paste; cook, stirring constantly, until fragrant, about 1 minute. Add water, marinara and salt; bring to a boil over medium-high heat.
STEP-3
Add noodles and stir to separate, about 30 seconds. Cook, stirring occasionally, until the noodles are just cooked through but not completely soft, 8 to 10 minutes.
STEP-4
Add spinach; cook, stirring occasionally, until just wilted, about 1 minute.
STEP-5
Meanwhile, combine ricotta, shredded cheese and Parmesan in a small bowl.
STEP-6
Divide the soup among 4 bowls. Top each serving with a dollop of the ricotta mixture.