IP lasagna soup

1 onion diced
1 zucchini minced
1-2 cups minced mushrooms
1 red bell pepper diced
1 green bell pepper diced
1 brick extra/super firm tofu pressed & crumbled
4-6 garlic cloves minced
2 tbsp fresh basil chopped
1 28 oz can crushed tomatoes
1 14.5 oz can tomato sauce
1 14.5 oz can fire roasted diced tomatoes
3 cups veggie broth
8 lasagna noodles broken into pieces or 3 cups (8 oz) penne noodles
1/2-1 whole tub roasted red pepper hummus
2 cups spinach, chopped
1 tbsp sugar/sweetener
Salt to taste
Better than bouillon vegetable base (optional)

Use the saute function and saute onion, mushrooms, zucchini, bell peppers and tofu for about 5 min or until they are starting to soften. Add garlic and saute another 1-2 minutes. Turn off.

Stir in basil, tomatoes, sauce, veggie broth, hummus and noodles. Set to manual for 3 min for slightly al dente noodles. When finished, wait 5 min, then very carefully release remaining pressure. Stir in spinach, sugar and add salt to taste. If it needs more flavor, use about 1 tsp better than bouillon vegetable base and mix in.