Blend: In a blender, add the vegetable broth, cashews, nutritional yeast, juice of half a lemon, salt, and pepper. Blend until smooth to make cashew cream.
Boil: In a large pot, boil salted water. Break up lasagna noodles into 1-2 inch pieces and boil for 6-8 minutes or until tender. Drain and rinse.
Bloom: In a soup pot on medium heat, add oil, fresh black pepper, and red pepper flakes. Allow to heat until fragrant, about 1 minute.
Simmer: Add the oregano, basil, thyme, rosemary, vegetable broth, cashew cream, and pasta to the soup. Bring to a simmer.
Serve: Once soup is simmering, turn off heat and stir in spinach. Top with fresh parsley, additional pinch of red chili flakes or desired garnishes and serve.