Heat olive oil in a large pot over medium heat. Add veggie crumbles. Cook until the crumbles are firm and brown, about 5 minutes. Add chopped onion, cooking until tender, 3–5 minutes. Add in the chopped garlic and saute for another 30 seconds.
Stir in the broth, tomatoes, tomato paste, and seasonings. Break the lasagna noodles into bite-size pieces and stir these to the pot.
Bring to a low boil, then reduce the heat medium-low. Cover the pot and simmer for 15–20 minutes.
For the Vegan Ricotta
In a bowl stir together the vegan ricotta, vegan mozzarella, and vegan parmesan.
Add fresh parsley to the soup, then remove from heat. Ladle hot soup into serving bowls and add dollops of the cream mixture. Garnish with fresh parsley.