Begin by heating 2 tablespoons of olive oil in a large Dutch oven over medium heat. Once the oil shimmers, add 1 chopped onion, 1 diced carrot, and 2 stalks of diced celery. Sauté the vegetables for about 5 minutes until softened and fragrant, stirring occasionally for even cooking.

Next, stir in 3 minced garlic cloves, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Cook for an additional minute until the spices release their fragrant aroma. Then, mix in 2 tablespoons of tomato paste, allowing it to cook for another minute, enhancing the depth of flavor in your Vegan Lasagna Soup.

Add 1 can of chopped tomatoes, 1 diced courgette (zucchini), and 1 cup of green lentils to the pot. Pour in 6 cups of vegetable stock, stirring to combine all the ingredients thoroughly. Increase the heat to high until the mixture comes to a boil, then reduce to a simmer for 5 minutes, allowing the flavors to meld.

Now, break 3 lasagna sheets into smaller pieces and add them to the simmering soup. Stir well to ensure the pasta is evenly distributed. Cook for about 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash more stock for your desired consistency.

Finally, stir in 2 cups of baby spinach until just wilted, about 2 minutes. Taste your Vegan Lasagna Soup and season with salt and pepper to your preference. Once the spinach is vibrant and tender, it's ready to serve! Enjoy this comforting bowl of goodness either on its own or paired with crusty bread.