1 tablespoon olive oil
7 ounces vegan sausage (I use Gimme Lean Sausage Style Veggie Protein)
1 onion, chopped
2-3 carrots, thinly sliced
2-3 stalks celery, chopped
3-4 cups fresh spinach, chopped
2 cloves garlic, chopped
3-4 ounces vegan cream cheese
1/4 cup nutritional yeast
Italian seasoning, to taste
cayenne pepper, to taste
4-5 cups vegetable broth
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1/2 (12 ounce) box lasagna noodles, broken up into bite sized pieces
1. In big soup pot, sauté vegan sausage with onions, carrots, and celery until carrots are tender and sausage is slightly browned. Add chopped spinach and sauté.
2. Add garlic and sauté for 1 minute. Stir in cream cheese, nutritional yeast, and seasonings until cream cheese melts and all ingredients are blended.
3. Add broth, diced tomatoes, and tomato sauce to pot. Add noodles and cook until noodles are tender.
4. Allow to simmer on low for about 10-20 minutes.
Source of recipe: I created this recipe after my husband put the leftover lasagna into his vegetable soup. He has mixed leftovers together before, but this time his concoction was actually good!