Brown the meat in a large pot with the diced onion over medium heat. Use a wooden spoon to break up the meat into small crumbles as it cooks. If you are using a very lean ground meat you may need to add some olive oil to the skillet to brown the meat and cook the onions. Cook until the onions begin to soften and the meat is mostly browned.

Add zucchini, mushrooms, and garlic to the skillet and cook another 2-3 minutes. Drain off any excess grease.

Add the marinara sauce, tomato paste, vegetable broth, Italian seasoning, red pepper flakes, and lasagna noodles to the pot. Cover with a lid, reduce heat to medium-low and cook for 15-20 minutes, until noodles are al dente.

While soup cooks, stir together ricotta and parmesan cheese, and prep basil. You can also add some chopped basil to the ricotta mixture as well.

Stir in spinach to wilt. Season soup with salt and pepper. Serve up in bowls topped with a heaping tablespoon of ricotta mixture on top and garnish with fresh basil.