Step 1

Heat the olive oil in a Dutch oven or large stock pot and add the onion, carrot and celery stalks. Cook over medium heat for 5 minutes, stirring occasionally, until the veggies soften a bit.

Step 2

Stir in the garlic, oregano and basil and continue to cook for another minute until fragrant. Next, add the tomato paste and cook for a further minute, stirring occasionally.

Step 3

Add the chopped tomatoes, courgete, lentils and vegetable stock. Stir to combine, bring to a boil and simmer for 5 minutes.

Step 4

Stir in the broken lasagna sheets or pasta and cook for another 10 minutes or until the pasta is al dente. Add some extra stock if the soup starts to look too thick as the pasta expands.

Step 5

Stir in the baby spinach and allow it to wilt. Season to taste and serve immediately.