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Toast pasta in a dry baking pan at 350 degrees for 10 minutes, or until browned.
Dice onion and add to a large soup pan. Saute in 1-2 Tbs Veg Broth until softened.
Add Oregano, Cumin, Chili Powder, and minced Garlic and stir until fragant. About 30 seconds.
Add Tomatoes with juice and stir to mix. Simmer for a minute or so and then blend entire contents of pan either in a regular blender, or with an Immersion Blender.
Add broth and stir to mix, then add noodles.
Simmer for 20 minutes, stirring occasionally, until noodles have softened.