Vegan Lasagna Sausage Soup
Ingredients
- 1 shallot, small diced
- 3 garlic cloves, minced
- 1 1/2 cups baby Bella mushrooms, small chopped with stems included
- Beyond Meat Italian sausage, sliced
- 28 oz can petite diced tomatoes
- 5 cups vegetable broth
- 6 lasagna noodles, broken up (oven-ready)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Preparation
Dry sauté the shallot until tender.
Add the garlic and cook for a minute followed by the mushrooms and sausage, then sauté until the sausage browns and the mushrooms soften.
Add the tomatoes, broth, and seasoning, then bring to a simmer for about 5-10 minutes.
Add the lasagna noodles and simmer on low until they become soft and ready to eat.
Add salt and pepper to taste.
