Lasagna Soup (vegetarian)

This seemed easier to make than lasagna, and maybe tastier too.

1 yellow onion, diced
1/4 tsp salt
4 garlic cloves, diced
1 tbsp oregano
1 zucchini, cubed
5-10 mushrooms, sliced
28 oz of diced tomatoes and/or pasta sauce (I used 1 can of tomatoes and about 1/2 jar of pasta sauce)
5 c. chicken broth
 4 lasagna noodles, broken into 2 inch pieces
2 c.  shredded mozzarella cheese
 ground turkey or beef (optional)

Spray the bottom of a soup pot with cooking oil. Saute onion and salt in pan until soft. Add garlic and cook another 1-2 minutes. Add zucchini and mushrooms and drizzle with 2 T of olive oil. Add oregano and cook on medium heat until vegetables are soft. Add tomato products and broth, bring to a simmer. Add pieces of pasta, cook 10 minutes until soft. Mix in cheese until melted. Serve.

If you want to add meat, I'd add it with the garlic and cook until browned, before you add the vegetables.