Vegan Lasagna Soup (Easy, Comforting & Delicious)

NOTE: For even better flavor, I suggest making this the night before or even a couple of days prior to using.
Let the Tofu drain for 30 minutes before adding it to a bowl. Give it a mash using a fork until it resembles the texture of Ricotta. Add in the lemon juice, miso paste, tahini, nutritional yeast, salt & pepper. Mix until well combined and refrigerate until ready to use.

Heat the oil in a large soup pot on medium heat. Add in the onions and sauté for 5-7 minutes or until they become translucent.
Add in the dry spices (thyme, basil, oregano, garlic powder, red chili flakes, and marjoram) and mix well. Add in the vegan ground beef and break apart as it cooks until lightly browned, about 6-8 minutes.
Add in the garlic, parsley, and tomato paste and mix well. Let the mixture cook until the garlic becomes fragrant about 1-2 minutes. Add in the chopped/crushed tomatoes and tomato sauce and mix well.
Bring a large pot of water to boil for the pasta. While the water for the pasta is heating, add in the vegetable broth to the mixture and mix well. Bring everything to a hard simmer and cook for 10 minutes.
Cook the pasta according to the package directions for al dente. Set aside.
Add the al dente pasta to the soup and mix well. Add in the mozzarella andparmesan cheeses and continue cooking for 5 minutes. Finally add in the spinach and mix through. Check for seasoning and add salt & pepper as needed.
Once the the spinach has wilted and the soup is heated through. Serve up each bowl with a scoop of ricotta cheese, extra grated parmesan, chopped parsley, chopped basil and a side of toasted garlic bread.