Lasagne Soup (GF DF with vegan option) | The Rocks and Dirt Bakery

Ingredients

• 4 tbsp extra virgin olive oil
• 1 large onion, chopped
• 1 pound Italian sausage or vegan sausage or ground meat of your choice, including venison
• 5 cloves garlic, finely sliced
• 1 tbsp dried basil
• 2 tbsp dried oregano
• 1 tsp fennel seeds (if not using Italian sausage)
• ½ each of dried rosemary and sage (if not using Italian sausage)
• ½ tsp dried chilli flakes
• 4 stalks celery, chopped
• 1 large fennel bulb, ends and core removed, finely sliced
• 3 tbsp concentrated tomato paste
• 1 can tomatoes (28 ounce/750 grams)
• 6 cups chicken stock/broth
• 1 ½ cups water
• 1 cup unsweetened non dairy creamer (make sure there's no vanilla in creamer)
• 1 10 ounce package gluten free lasagne or 5 ounces of gluten free farfalle (1/2 a box)
• 1 10 ounce (283 gram) package cut spinach
• ½ cup grated dairy free parmesan