Lasagne Soup: winter comfort food

INGREDIENTS:
2 medium white onions, diced
4 cloves of chopped garlic
splash of white wine
2 cups of carrots, diced
2 cups of celery, diced
2 cups of mushrooms, diced
2 cups of zucchini, diced
1-TBSP Italian seasoning
1-tsp salt
pepper
16-oz of chopped tomatoes with juices (I buy mine in a box)
8-cups of veggie or chicken broth
1/2 jar of marinara sauce (the kind you’d put on pasta)
1-box lasagne noodles broken into 1-inch pieces (I used gluten free noodles in this)

ADD ON’s:
cashew cream or mozzarella cheese
basil chiffonade

1. Add olive oil to a large pot and cook down the onion until it’s soft and sarts to brown. Add the garlic.
2. Add a dash of white wine to unstick the garlic.
3. Add in the rest of the veggies. Stir for about 5-mins
4. Add broth, chopped tomatoes, and marinara, and the Italian seasoning and salt/pepper.
5. Bring to a boil and then simmer for 30-mins.
6. Add the pasta noodles and follow the directions for how long to cook the noodles. My GF noodles took 13-mins, so jaded added them in and contoured to summer until they were done.
7. Remove from heat and serve. Add cheese or basil on top.