Prepare the Noodles:

Cook the lasagna noodles according to the package directions. Drain and break them into smaller pieces once cooled. Set aside.

Sauté the Vegetables:

In a large pot, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 4-5 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Add the Spinach:

Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.

Combine the Soup Base:

Add the Alfredo sauce to the pot and stir to combine. Bring to a simmer and cook for about 5 minutes, letting the flavors meld together.

Add the Cheeses:

Stir in the ricotta cheese, mozzarella cheese, and half of the Parmesan cheese. Continue stirring until the cheeses are melted and the soup is creamy.

Add the Noodles:

Add the broken lasagna noodles to the pot and stir gently to incorporate. Let the soup simmer for another 3-5 minutes, allowing the noodles to soften and absorb the flavors.

Serve:

Ladle the soup into bowls and garnish with the remaining Parmesan cheese and freshly chopped parsley.