Lasagna Soup

For Valentine's Day dinner I made Kale and Brussels Sprout Salad, bread, lasagna soup, and Healthy 3 Ingredient Ice Cream.

Lasagna Soup

serves 10

8 Small Vegan sausage patties, chopped

28 oz Reduced-sodium diced tomatoes

2 Onions, chopped

1 6oz can black olives, sliced

4 Cloves garlic, minced

2 teaspoons oregano

3 teaspoons Bragg's Organic Sprinkle Seasoning

1 6oz can reduced-sodium tomato paste

6 cups vegetable broth

8 oz uncooked farfalle pasta

Daiya shredded mozzarella cheese

Combine all ingredients, except pasta and cheese, in a large pot and bring to a boil. Turn down and simmer for 15 minutes. Add pasta and simmer for about 15 minutes more, or until pasta reaches desired tenderness. Sprinkle with cheese and serve.

Notes: To speed things up a bit, I chopped sausage patties, onions, garlic, and olives in food processor. Also, any type of pasta can be substituted. Do not over cook pasta, or it will be mushy.