In a large dutch oven, saute the diced onion in ¼ cup of vegetable broth until soft and translucent. Add the minced garlic, 1 tbsp Italian seasonings, ¼ tsp chili pepper flakes, 1 tsp salt, and ½ tsp black pepper. Stir to combine and let it cook for 2 minutes to toast the spices.
Add the zucchini, mushrooms, artichoke hearts, sun-dried tomatoes to the pot. Cook for 15 minutes, stirring occasionally.
Add the beans, vegetable broth, and sunflower cream. Stir to combine, bring it to a low simmer, cover with the lid, reduce the heat to medium, and let it cook for 20 minutes.
Lastly, add the frozen spinach and stir in 2 tbsp lemon juice. Cook for 2-3 minutes to defrost and warm the spinach. Taste and add more salt or seasonings if necessary. I added a little bit more chili pepper flakes.
While the soup is cooking, boil water in a medium-sized pot. Break up the lasagna noodles into bite-sized pieces and cook them in the boiling water according to package instructions. Drain the water.
Serve the soup in a bowl and top it with a serving of cooked noodles. Garnish with a sprinkle of red pepper flakes and chives.