Lasagna Soup

• 1 Tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 28 oz crushed tomatoes
• 6 cups vegetable broth (6 cups water + 2 Tbsp veggie bouillon)
• 8 oz lasagna noodles, broken into 2" pieces (or 8 oz shell or farfalle noodles)
• 1 cup TVP 
• 2-3 cups fresh spinach, chopped

In an Instant Pot, saute onion in oil until translucent. Add garlic, tomato paste, and spices. Continue cooking for 2-3 minutes. Add tomatoes, broth, lasagna noodles, and TVP. Secure lid and cook on high pressure for 5 minutes then quick release pressure. Open lid and stir in spinach.