Vegan Creamy Bolognese Soup

0 Heat the olive oil on medium high heat in a large pot. 
1 Add the onion, carrots, celery, and garlic to the pot. Sauté, reducing heat as needed until the onions are translucent. About 3-4 minutes. 
2 Season with a pinch of salt and pepper. Then add the tomato paste. Stir to combine everything. 
3 Add the vegan beef to the pot. Break it up into chunks with a wooden spoon. Sauté until browned. About 5 minutes. 
4 Next add the wine and stir to combine. Bring to a simmer and reduce heat to medium low. Allow the wine to cook off and mostly be absorbed. About 4-5 minutes. 
5 Pour the broth, tomato sauce and crushed tomatoes into the pot. Stir to combine. 
6 Sprinkle in the nutmeg and a pinch of salt and pepper. 
7 Bring to a simmer, reduce heat to medium low. Then let simmer for about 5 minutes. 
8 Add the vegan cream and vegan Parmesan. Stir to combine. Let simmer for a few more minutes until the vegan Parmesan has melted. 
9 Add the cooked pasta to the pot. Simmer for a few more minutes making sure the pasta is hot. (I kept the pasta the way it was for photos and to show what it looks like. I recommend if you want it to be easier to eat with a spoon breaking it into smaller pieces)
10 Taste and adjust seasonings. Adding more salt and pepper if needed. Enjoy!