Meat-Free Lasagna Soup (vegan)
- 1 tsp. olive oil
- 1 1/2 cups onions
- 2 cloves crushed garlic
- 1 tsp. dried oregano
- 1 tsp. Italian seasoning
- 1/4 tsp. crushed red pepper flakes
- 2 tbsp. tomato paste
- 14.5 oz can diced tomatoes
- 1 tsp. dried, chopped bay leaves
- 3 cups "Edward and Sons" Not-Chick'n broth
- 4 oz. Campanelle pasta
- 1 tsp salt
- pinch of pepper
Saute onions in olive oil on medium heat for 6 minutes. Add garlic, oregano, Italian seasoning, and red pepper flakes. Cook for another minute. Add the tomato paste and stir until the onions become red in color, for 3 minutes.
Add diced tomatoes, bay leaves, Not-Chick'n broth, salt, and pepper. Stir and bring to a boil. Reduce heat to low and simmer for 30 minutes.
With an immersion blender, puree the soup just enough to thicken it a little, leaving it slightly chunky. Or, if you don't like chunky soup, puree it until smooth.
Ladle into bowls and add pasta to each bowl. This keeps the pasta from continuing to cook in the pot of soup and becoming mushy.