Making Dairy-Free Lasagna Soup is easy with these simple steps:

1. Heat Olive Oil: In a large pot, heat the olive oil over medium heat.
2. Sauté Vegetables: Add the diced onion and cook until softened, about 3-4 minutes. Then add in the garlic, zucchini, bell pepper, and mushrooms, sautéing until tender.
3. Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth, stirring to combine.
4. Season the Soup: Add dried basil, oregano, crushed red pepper flakes, salt, and pepper. Bring to a simmer.
5. Add Noodles: Stir in the broken lasagna noodles and cook, covered, for about 15-20 minutes or until the noodles are tender.
6. Stir in Spinach: Once the noodles are cooked, add the fresh spinach. Cook just until wilted, about 2-3 minutes.
7. Taste and Adjust: Taste the soup and adjust seasoning as needed.
8. Serve Hot: Ladle the soup into bowls and garnish with fresh basil if desired.

These straightforward steps will help you prepare a bowl of Dairy-Free Lasagna Soup that’s as delightful as it is fulfilling.