Step 1

Heat the olive oil over medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the zucchini, carrots, garlic cloves, salt, basil and oregano and cook until just softened, about 5 more minutes.

Step 2

Transfer mixture to the base of a slow cooker along with the tomato paste, canned tomatoes, lentils and broth and cook on high for 4 hours until lentils are tender.

Step 3

Add the noodle pieces, stir together and cook until just al dente. If soup is too thick, thin with a bit of vegetable broth.

Step 4

Divide soup in 4-6 bowls and top with ricotta cheese. Garnish with basil, if using.