Lasagna Soup

Ingredients:

1 tablespoon grapeseed or olive oil
1 small onion, chopped
2 bay leaves
3 cloves garlic, minced
1 can crushed tomatoes
1/4 cup tomato paste
3 cups vegetable stock
1/3 cup basil, chopped
2 teaspoons oregano
4 cups baby spinach
2 cups mushrooms, sliced
1/2 cup ricotta cheese
3 tablespoons parmesan cheese, grated
salt, black pepper, and red pepper, to taste
3 ounces pasta
vegan italian sausage (optional)
mozzarella, grated (optional)

Cook pasta until al dente and set aside.

Cook onion and bay leaves in oil until onions are lightly browned. Add garlic and cook for an additional 30 seconds. Stir in mushrooms and cook until they let out their juices. Add tomatoes, tomato paste, and vegetable stock. Cover and bring to a simmer.

When liquid comes to a simmer, add pasta, sausage, and oregano. Return to simmer. Add spinach, basil and seasonings. Remove from heat after 2 minutes.

Blend ricotta with parmesan and black pepper.

Ladle soup into bowls. Sprinkle with mozzarella and add a dollop of the ricotta mixture. Garnish with basil.