Step 1

Heat oil over medium high heat in a large pot or dutch oven. Once hot, add onion, mushroom, cauliflower, bell pepper, zucchini, and 1 tsp kosher salt and sauté for 10 minutes, stirring often. Add garlic and sauté for another minute.

Step 2

Add water, crushed tomatoes, Italian seasoning, and 1 cup of the sauce. Stir and bring to a boil. Add lasagna pieces and cook, stirring often, over medium heat and gently boil for 10-12 minutes (use package directions as a guide) or until al dente.

Step 3

Stir in remaining 1/2 cup of sauce and spinach. Taste and adjust seasoning if needed (I added another 1/2 tsp salt). To serve, ladle soup into bowls and top with a sprinkle of cheese of choice and basil and a big hunk of garlic bread if you want to go all out!