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Divide tomato sauce among 3 (1-pint) canning jars (or other microwaveable airtight containers). Top each with ½ cup lima beans and ⅓ cup each carrots, bell pepper, tomatoes and spinach. Cover and refrigerate for up to 3 days.
To prepare 1 jar of soup: Add ¾ cup broth to the jar; sprinkle with ¼ teaspoon each Italian seasoning, garlic powder and crushed red pepper and a pinch of salt. Microwave, uncovered, on High in 1-minute increments, stirring after each, until the soup is steaming hot and the vegetables are tender, 4 to 5 minutes total. Let cool for 5 minutes before serving.