Easy Vegan Lasagna Soup
Ingredients
- 1/2 onion, chopped
- 3 garlic cloves
- 1 28 oz can whole peeled tomatoes, hand squished
- 2 teaspoons tomato paste
- 1 teaspoon balsamic vinegar
- 1 teaspoon oregano
- 1/4 cup nutritional yeast
- 1 cup vegetable broth
- Salt and pepper to taste
- 1/3 cup Califia Farms Unsweetened Almondmilk
- 1 cup spinach
- 1 cup shiitake mushrooms, sliced
- 1 zucchini, sliced and cubed
- 1 tablespoon soy sauce
- Bundle of basil
- 1 box of lasagna noodles
Preparation
In a large pot, sauté the chopped onion and garlic until softened and fragrant
Add the hand-squished tomatoes, tomato paste, balsamic vinegar, oregano, nutritional yeast, and vegetable broth. Stir to combine
Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes to develop flavors
Break the lasagna noodles into smaller pieces and add them to the pot. Cook until the noodles are tender, about 10 minutes
Stir in the almond milk, spinach, sliced shiitake mushrooms, sliced and cubed zucchini, soy sauce, and basil. Continue cooking until the vegetables are tender and the soup is heated through
Season with salt and pepper to taste, then serve hot
