Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
Add More Veggies: Stir in garlic, carrots, celery, bell pepper, and zucchini. Cook until vegetables begin to soften.
Add Liquids: Pour in diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil.
Cook Noodles: Add Italian seasoning, red pepper flakes (if using), and broken lasagna noodles. Reduce heat and simmer until noodles are tender.
Finish Soup: Stir in fresh spinach and nutritional yeast. Cook for an additional 2–3 minutes. Season with salt and pepper to taste.
Serve: Ladle soup into bowls and garnish with fresh basil and a sprinkle of vegan parmesan.
