Pour broth and marinara into a large pot or Dutch oven and heat over high, uncovered, until boiling. Turn down heat to low and stir in tomato paste, asparagus, and frozen peas. Cover and cook for 7 minutes, then remove lid and stir in crumbled lasagna noodles. Increase heat to medium, and cook for another 8-10 minutes or until noodles are al dente.
While the noodles are cooking, combine the ricotta cheese with the pesto and stir well to combine.
To serve: Pour ~ 2 cups of hot soup in to each serving bowl. Top with 2-3 tablespoons ricotta/pesto mixture and 1 tablespoon Parmesan cheese. Stir in crushed red pepper flakes if desired.