Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and the garlic is fragrant.
Add the diced tomatoes (with their juices), vegetable broth, dried oregano, dried basil, dried thyme, salt, and pepper. Stir to combine and bring to a boil.
Once boiling, add the broken lasagna noodles to the pot. Reduce the heat to low and let the soup simmer for 10-15 minutes or until the noodles are cooked.
In a small bowl, mix the vegan ricotta cheese with a pinch of salt and pepper.
Once the noodles are cooked, remove the pot from the heat and stir in the vegan ricotta cheese. Ladle the soup into bowls and top with shredded vegan mozzarella cheese and fresh basil (if using).
