OurHealthy_Kitchen

1 Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and garlic and saute until tender, about 7-10 minutes, stirring occasionally. Stir in the tomato paste and let cook for about 1 more minute.
2 Add in the Italian seasoning, nutritional yeast, ground black pepper, sea salt, lentils, diced tomatoes, tomato sauce, broth, milk, and water, and stir well to combine. Increase heat to high and bring to a boil. Once boiling, reduce the heat back down to medium and let the soup simmer until the lentils are cooked and tender, about 12-15 minutes.
3 Add the pasta to the pot and simmer for 5 to 7 minutes, stirring occasionally, or until the pasta is cooked to your liking. Stir in the spinach, and let cook until wilted.
4 Serve with fresh parsley and vegan ricotta! Enjoy!