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In a large dutch oven or pot, warm the olive oil over medium-high heat.
Add the diced onion and vegan ground beef and cook, stirring frequently and breaking up the 'beef' until cooked, about 5 minutes.
Add the garlic and cook for 1 more minute, stirring constantly.
Add the marinara, tomato paste, broth, red chili flakes, oregano and basil. Stir everything together well.
Now add the broken lasagna noodles to the pot and bring the soup to a simmer.
Lower heat to medium-low and cook, stirring occasionally, until the noodles are cooked.
Stir in the spinach and let it wilt. Add salt and pepper, to taste.
Serve in bowls with a dollop of vegan ricotta, mozzarella and parmesan if desired. Sprinkle on a little fresh chopped basil as well. Enjoy!