Vegetarian Lasagna Soup

In a large stock pot heat the oil over medium high heat. When the oil is hot add the onion, mushrooms, and garlic and cook them for about 3 minutes. Add in the zucchini and cook another 2 minutes. Pour in the wine and cook another minute.

Into the vegetable and wine mixture add the vegetable broth, tomato sauce, diced tomatoes, salt, pepper, garlic salt, Italian seasoning, crushed red pepper and basil. Cook the soup over medium low heat for 15-20 minutes.

Add the uncooked, broken up pieces of lasagna noodles to the soup and cook for another 15 minutes, or until the pasta is al dente.

Turn off the heat and stir in the grated Parmesan cheese. Serve in bowls topped with a more Parmesan cheese if desired.