Table of Contents
Why You’ll Fall in Love with This Soup
As the air crisps and leaves turn golden, nothing whispers fall like the warm spices of pumpkin and the earthy aroma of sage. This Pumpkin & Sage Lasagna Soup turns familiar comfort into seasonal magic. It builds on the cozy familiarity of lasagna soup and transforms it with creamy pumpkin richness and herb-forward flair.
Highlights:
Earthy pumpkin meets aromatic sage—pure fall in a bowl.
No pork, alcohol, or wine—perfectly family-friendly.
Creamy, savory, rich, yet not heavy.
One-pot simplicity meets gourmet flavor.
Easily adaptable for vegetarians or gluten-free diets.
Ingredients (Serves 6)
Flavor Base
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 tsp dried sage or 1 tbsp fresh minced sage
½ tsp dried thyme
1 tbsp tomato paste
Pumpkin & Broth
1 cup pumpkin puree (canned or homemade)
1 (28 oz) can crushed tomatoes
4 cups vegetable or low-sodium chicken broth
1 cup water
Salt & freshly ground pepper, to taste
Pasta & Optional
6 lasagna noodles, broken into 2-inch pieces (whole wheat or gluten-free if preferred)
1 cup baby spinach or arugula (optional for green freshness)
Finishing Touches
½ cup grated Parmesan or mozzarella
Fresh sage leaves for garnish
Drizzle of olive oil or swirl of cream (optional)
Equipment You’ll Need
Large pot or Dutch oven
Wooden spoon or spatula
Knife & cutting board
Measuring cups & spoons
Ladle and serving bowls
Step-by-Step Instructions
1. Build the Flavor Foundation
Heat olive oil over medium heat. Sauté the onion until soft (3–4 minutes), then add garlic, sage, thyme, and tomato paste. Stir until aromatic to coax out flavor.
2. Add Pumpkin & Liquid
Stir in pumpkin puree, crushed tomatoes, broth, and water. Season with salt and pepper. Bring to a gentle simmer to blend flavors.
3. Cook the Noodles
Add broken lasagna noodles. Simmer for 10–12 minutes, stirring occasionally, until noodles are cooked through.
4. Optional Greens
Stir in baby spinach or arugula for the last minute—just until wilted and bright.
5. Garnish and Serve
Ladle into bowls. Top with cheese, fresh sage leaves, and an optional swirl of olive oil or cream for extra richness.
Variations to Try
Vegetarian: Use vegetable broth, omit cheese or use vegetarian alternatives.
Gluten-Free: Try gluten-free noodles or rice pasta.
Extra Creamy: Stir in a splash of cream or dollop of ricotta.
Boost Nutrition: Add white beans, lentils, or cubed roasted squash.
Make-Ahead & Storage Tips
Make Ahead: Prepare base (without pasta) and refrigerate for up to 2 days. Add pasta when reheating.
Storage: Keep in an airtight container for 3–4 days in the fridge.
Freezing: Freeze base without noodles; on reheating, add fresh noodles.
Nutrition Snapshot (Approx. per serving)
Calories: ~320 kcal
Protein: ~9g
Fat: ~8g
Carbohydrates: ~45g
Fiber: ~5g
Rich in beta-carotene, antioxidants, and warming comfort
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Roast and puree it first—it adds extra sweetness and a deeper flavor.
Is the soup spicy?
It’s mild and savory, but you can add a pinch of cayenne if you like a gentle kick.
How do I make it richer?
Stir in cream or top with a scoop of mascarpone when serving.
Will the noodles get soggy?
To prevent mushiness, cook them separately and drop them into bowls before serving.
Can I add meat?
Yes! Brown ground chicken or turkey when sautéing onions, before adding liquids.
Final Thoughts
This Pumpkin & Sage Lasagna Soup is the embodiment of fall comfort: velvety pumpkin, earthy herbs, and cheesy warmth blended perfectly for cold evenings. It’s fancy-feeling, but kitchen-easy—our family’s favorite reboot that feels hearty and elegant at once.
