Preparation

• Set a large pot over medium-low heat and add the olive oil. When hot, add the onion, carrots, and Italian seasoning. Cook, stirring occasionally, until the onion and carrots are tender but not browned, about 8 minutes.
• Add the garlic and cook, stirring frequently, for another minute.
• Add the vegetable broth, crushed tomatoes, beans, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, and add the zucchini and pasta. Reduce to a simmer. Stir and continue to simmer until the pasta is cooked through, 15-20 minutes, continuing to stir occasionally to help keep the pasta from sticking together.
• While the soup simmers, make the cheese topping. In a small bowl, mix together the ricotta, mozzarella, Parmesan, ¼ teaspoon salt, and ⅛ teaspoon pepper. Set aside.
• Add the spinach and parsley to the soup, then taste it and, if it's too acidic for your tastes, add the sugar. I almost always add sugar (or honey) personally to mellow out any acidity from the tomatoes, but I wanted to make this ingredient optional in case you don't want to use the added sugar or your particular canned tomatoes are not too acidic.
• Taste again and add more salt and pepper if desired.
• Scoop lasagna soup into bowls and top with a generous spoonful of the cheese topping. Sprinkle with more parsley if desired, and serve.