Vegan Lasagna Soup

Heat 2 tablespoons oil in a large heavy pot over medium-high heat. Add onions and mushrooms; cook, stirring occasionally, until lightly browned, about 7 minutes. Add zucchini and 1 tablespoon garlic; cook, stirring constantly, until the garlic is fragrant, about 1 minute. Add meatless crumbles and cook, stirring constantly, until thawed, about 2 minutes.

Stir in water, tomatoes, Italian seasoning and salt. Bring to a boil; stir in noodle pieces. Reduce heat to medium and cook, stirring often, until the noodles are tender, about 8 minutes.

Combine basil, lemon zest and the remaining 1 teaspoon garlic in a mini food processor; pulse until finely chopped, about 8 pulses. Add the remaining 3 tablespoons oil; pulse until combined.

Stir spinach into the soup until wilted, about 1 minute. Ladle into 6 bowls and dollop with the basil mixture.