Ingredients:
1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
8 ounces of mushrooms, sliced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
6 cups vegetable broth
1 can (28 ounces) of crushed tomatoes
2 cups uncooked lasagna noodles, broken into small pieces
1/4 cup nutritional yeast
1/4 cup chopped fresh parsley
Instructions:
In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it is translucent.
Add the garlic, red bell pepper, and mushrooms, and sauté for 5-7 minutes, or until the vegetables are softened.
Add the dried oregano, basil, thyme, smoked paprika, salt, and black pepper, and stir to combine.
Add the vegetable broth and crushed tomatoes to the pot, and bring to a boil.
Reduce the heat to medium-low, and add the lasagna noodles. Let the soup simmer until the noodles are cooked through, about 10-12 minutes.
Stir in the nutritional yeast and fresh parsley, and adjust the seasoning to taste.
Serve hot with additional chopped parsley on top.
