Step 1

Add the mushrooms, onion, and garlic cloves to a food processor. Process until you get a minced texture

Step 2

Heat a dutch oven or other large pot over medium high heat and add two tablespoons of olive oil

Step 3

Add the minced mushroom mixture and cook for 8-10 minutes, stirring often, until liquid evaporates mostly

Step 4

Add in the pasta sauce, tomatoes (do not drain), vegetable broth, basil, oregano, and tomato paste

Step 5

Bring the soup to a boil

Step 6

Once boiling, add the broken up lasagna pieces and cook for 9-13 minutes, or until noodles are al dente

Step 7

Once the lasagna noodles have finished cooking, add in the mozzarella cheese and stir to combine

Step 8

Salt to taste, if necessary

Step 9

Serve the lasagna soup garnished with ricotta cheese dollops and fresh chopped parsley