instructions:

1. Cook the vegetable meatballs in the oven at the package specified temperature, for half the time suggested in the instructions*
2. When the vegetable meatballs are pliable, remove them from the oven and cut each one into four pieces
3. Re-roll each vegetable meatball into a smaller ball and setting them aside when done
4. In a large pan with a lid, add 2 Tbsp of avocado oil over medium heat
5. When the oil is hot, add the onion and cook it for 5 minutes
6. Add the rerolled meatballs and garlic to the pan and cook the mixture for 2-3 minutes more
7. Add in the vegetable broth, fire-roasted diced tomatoes, Italian seasoned diced tomatoes, tomato paste, Italian seasoning, salt and pepper to taste
8. Bring the soup to a boil over medium-high heat, then reduce the temperature to medium-low heat
9. Cover the soup with a lid and allow it to simmer for 25 minutes
10. Meanwhile, prepare the Chickapea Lasagne noodles al dente (heat 16 cups of water in a large pot over high heat until boiling. Add 2 Tbsp of salt to the water and the lasagne noodles. Decrease the heat to maintain a gentle boil. Stir and cook the pasta for 5 minutes)
11. Drain the pasta and rinse it with warm water
12. Transfer the pasta to a cutting board and chop it into large bite-sized pieces
13. Add the cooked pasta into the soup with just a couple of minutes left to simmer
14. Plate the portions of soup and top each portion with vegan cream cheese, and fresh chopped herbs

Recipe Notes:

• If the vegetable meatball cooking instructions suggest they cook for 20 minutes, remove them from the oven after 10 minutes. They will finish cooking in the soup and absorb more flavour from the broth if they aren’t fully cooked.
• Do not cook the noodles in the soup. The starch from the noodles will make the soup too thick