In a small bowl, combine ricotta, 3/4 cup parmesan cheese, 1/4 cup fresh basil, 1/3 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg. Stir until well combined and set aside—this creamy mixture will be your finishing element. While that rests, dice the onions into small pieces, mince the garlic cloves, and slice the cremini mushrooms into 1/4-inch pieces. Having everything prepped before you start cooking ensures the soup comes together smoothly without any rushed moments.

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the red pepper flakes and cook for about 30 seconds to infuse the oil with heat and flavor. Immediately add the minced garlic and cook for 45 seconds until fragrant, then add the diced onions and cook for 3 minutes, stirring occasionally, until they begin to soften. Add the sliced mushrooms and cook for another 3 minutes until they release their moisture and start to brown slightly—this develops deeper, earthier flavors.

Stir in 3 tablespoons of tomato paste along with 2 teaspoons dried basil, 2 teaspoons dried oregano, 1 1/4 teaspoons cumin powder, and 3/4 teaspoon coriander powder. Cook this mixture for about 1 minute, stirring constantly—this blooming process toasts the spices and makes their flavors much more vibrant and complex. I find this step makes a noticeable difference in the depth of the final soup, so don't skip it even though it seems quick.

Pour in 28 ounces of crushed tomatoes and 5 cups of vegetable broth, then add 1/2 teaspoon sugar to balance the acidity of the tomatoes. Stir well to combine, bring to a simmer, cover the pot, and let it bubble gently for 5 to 6 minutes. This simmering time allows the flavors to meld and the base to develop a rich, cohesive taste before the pasta goes in.

Break 8 lasagna noodles into 1-inch to 2-inch pieces and add them to the simmering soup. Cook uncovered for 10 to 12 minutes, stirring occasionally, until the pasta is tender but still has a slight bite. During the last minute of cooking, stir in 2 1/2 ounces of fresh spinach and cook for 1 to 2 minutes until it wilts completely. The spinach should be barely tender when you stop cooking—overcooking it will dull its bright green color and fresh taste.

Remove the pot from heat and stir in 1/2 teaspoon garam masala, which adds a warm, slightly sweet spice note that ties all the flavors together beautifully. Pour in 4 tablespoons of heavy cream (optional but truly worth it) and fold it in gently until the soup has a luxurious, creamy consistency. Taste and adjust salt and pepper as needed—remember the ricotta mixture is already seasoned, so taste before adding more salt.

Ladle the soup into bowls and top each serving with a generous dollop of the herbed ricotta mixture from Step 1, a sprinkle of fresh parmesan cheese, and a few torn pieces of fresh basil. The cool, creamy ricotta contrasts beautifully with the warm, spiced soup, creating layers of flavor and texture that make this dish special.