Vegan Lasagna Soup is delicious, meaty, cheesy, rich, easy, and gluten-free. It makes a tasty plant-based dinner that everyone will love. Yum!
In a large, heavy-bottomed soup pot, sautee the onions and meat crumbles until tender and browned.
Add in the tomato paste, diced tomatoes, tomato sauce, basil, bouillon, oregano, parsley, nutritional yeast, garlic and onion powder, black pepper, sugar, water, and tofu. Simmer for about 5 minutes.
Then add the zucchini and carrots and simmer for another 5 minutes.
Break the lasagna noodles into bite-sized shards and add them into the pot. Stir frequently to prevent sticking or clumping. Simmer for about 12 minutes, until the lasagna noodles are done.
Add the vegan mozzarella and cream cheese and stir in. Then add the spinach and stir to distribute. Let simmer for a minute or so, until the cheese and melted and the spinach is wilted.
Serve with more cheese and cream cheese on top. Chopped fresh spinach makes a nice garnish.