Vegan Lasagna Soup

Heat some olive oil in a big pot to medium temperature and add the finely chopped onion, garlic, carrot and celery. Leave cooking for a couple of minutes until the onion softens.
1 tablespoon olive oil, 1 yellow onion, 4 garlic cloves, 2 carrots, 1 celery stick
Add finely chopped fresh Italian herbs, dried herbs or Italian seasoning. Keep cooking for a few minutes.
A handful of Italian fresh herbs
Add tomato paste, smoked paprika, yeast flakes and a few tablespoons of water to keep the ingredients from sticking to the pot or cooking too fast. Simmer for 2-3 minutes.
1 tablespoon tomato paste, 1 teaspoon sweet smoked paprika, 1 tablespoon yeast flakes
Add the plant-based protein, meat free mince. Combine well with the rest of the ingredients.
7 oz minced free meat (Beyond Meat)
Add the tomato passata and chopped tomatoes, maple syrup, salt and pepper and vegetable stock. Mix well and leave simmering for 2 minutes.
14 oz chopped canned tomatoes, 17 oz tomato passata, 1 teaspoon maple syrup, Salt and pepper, 2 ½ cup stock
Add the pasta, partially cover the pot and leave simmering for 10 minutes or until the pasta is cooked. When the pasta is nearly cooked, you can add the spinach and adjust with salt and pepper if needed.
7 oz pasta, A handful spinach
Before serving, add the vegan cream on the top.
Vegan Cream to top your soup