Prep all of your ingredients and have them ready to go, including chopping your onion and garlic.
Heat a large pot over medium heat. Once warm, add olive oil.
Wait a few seconds for the olive oil to heat up (it should run quickly across the bottom of the pot when it's warm) then add the diced onions. Stir the onions to coat with oil and add the sea salt.
Sautee the onions until translucent, about 3-4 minutes, then add in the oregano, basil, black pepper and smoked paprika and cook for an additional 1-2 minutes. Don't worry if the spices begin to stick to the pot a bit, the liquid will deglaze the pot.
Add the minced garlic and cook 1 more minute.
Add in the canned tomatoes, liquid smoke, soy sauce and maple syrup and stir.
Add the vegan beef broth and bring to a boil. If using Better Than Bouillon, boil 6 cups of water in a kettle before adding it to the pot with the bouillon paste, to avoid cooling the soup too much.
Once boiling, stir in the TVP and broken lasagna noodles and reduce heat to medium-low. Simmer for 12 minutes.
While the soup cooks, prepare vegan mozzarella (if using). Serve soup with a few healthy dollops of cheese and buttered toast (if you like).
