This Fall Harvest Lasagna Soup blends everything you love about lasagna with the warmth of autumn flavors. Pumpkin brings creaminess and natural sweetness, sage adds herbal depth, and tender noodles soak up a rich tomato broth. It’s the kind of cozy meal you’ll crave as soon as the leaves start to turn—hearty, seasonal, and perfect for chilly nights.
Table of Contents
Why This Fall Lasagna Soup Stands Out
I love making soups in autumn, but this one feels extra special. The pumpkin doesn’t just thicken the broth—it gives it a creamy texture without heavy cream. Combined with sage and a sprinkle of cheese, every spoonful feels like a warm hug. The first time I made it, my kitchen smelled like an Italian fall festival, and I knew this would be a recipe I’d repeat all season long.
Print
Fall Harvest Lasagna Soup with Pumpkin & Sage
- Total Time: 40 minutes
- Yield: 6 servings
Description
This Fall Harvest Lasagna Soup with Pumpkin & Sage combines classic lasagna flavors with cozy autumn ingredients. Pumpkin brings creamy sweetness, sage adds earthy depth, and tender noodles soak up the rich tomato broth for the ultimate seasonal comfort meal.
Ingredients
2 tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
2 cups fresh pumpkin, peeled and diced
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
6 cups vegetable or chicken broth
8–10 broken lasagna noodles
6–8 fresh sage leaves
1 tbsp dried Italian seasoning
Salt & pepper to taste
1 cup shredded mozzarella
½ cup ricotta cheese
¼ cup grated Parmesan
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent.
2. Stir in garlic and diced pumpkin; cook until lightly golden.
3. Add crushed tomatoes, tomato paste, broth, sage, Italian seasoning, salt, and pepper.
4. Bring to a simmer, then add broken lasagna noodles. Cook 10–12 minutes until tender.
5. Remove sage leaves. Stir in mozzarella, ricotta, and Parmesan until creamy.
6. Taste and adjust seasoning. Garnish with fresh sage and serve hot.
Notes
For a smoother texture, replace diced pumpkin with canned pumpkin purée.
Swap sage with rosemary or thyme if preferred, but sage adds the most seasonal flavor.
Make it vegan with plant-based cheeses and vegetable broth.
Store in the fridge up to 4 days; reheat with extra broth as needed.
Freeze the base without noodles, then add fresh pasta when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Seasonal
- Method: One Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 435
- Sugar: 9g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg
Keywords: Fall Harvest Lasagna Soup, Pumpkin Sage Soup, Autumn Lasagna Recipe, Cozy Seasonal Dinner
Ingredients for a Cozy Fall Bowl
What You’ll Need (Serves 6)
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tbsp |
| Onion, diced | 1 medium |
| Garlic, minced | 4 cloves |
| Pumpkin, peeled & diced | 2 cups |
| Crushed tomatoes | 28 oz can |
| Tomato paste | 2 tbsp |
| Vegetable or chicken broth | 6 cups |
| Broken lasagna noodles | 8–10 pieces |
| Fresh sage leaves | 6–8 leaves |
| Dried Italian seasoning | 1 tbsp |
| Salt & black pepper | To taste |
| Shredded mozzarella | 1 cup |
| Ricotta cheese | ½ cup |
| Grated Parmesan | ¼ cup |
How to Make Fall Harvest Lasagna Soup
Step-by-Step Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent.
2. Add garlic and diced pumpkin; cook until lightly golden.
3. Stir in crushed tomatoes, tomato paste, broth, sage, and Italian seasoning.
4. Bring to a simmer, then stir in broken lasagna noodles. Cook 12 minutes until tender.
5. Remove sage leaves before serving.
6. Stir in mozzarella, ricotta, and Parmesan until creamy.
7. Garnish with fresh sage and serve hot.
Why Pumpkin & Sage Work So Well
Seasonal Flavors
Pumpkin adds natural sweetness and body, while sage offers earthy depth. Together, they balance the tang of tomato and richness of cheese.
Cozy Comfort
The soup is hearty without being heavy, making it ideal for crisp fall evenings. Each bite feels both familiar and seasonally fresh.
Variations to Try
Add Protein
Stir in cooked ground turkey, chicken, or even white beans for extra protein while keeping the soup balanced.
Make It Vegan
Swap the cheeses for plant-based alternatives and use vegetable broth for a fully vegan version that still feels indulgent.
Storage & Reheating
Store leftovers in the fridge for up to 4 days. Add extra broth when reheating to refresh the texture. For freezer storage, freeze without noodles and add them fresh when reheating.
FAQs
Can I use canned pumpkin?
Yes—stir in canned pumpkin purée for a smoother texture instead of diced pumpkin.
What if I don’t have sage?
Rosemary or thyme make excellent substitutes, though sage gives the best fall flavor.
Can I meal prep this soup?
Absolutely—portion into containers and enjoy all week long.
Conclusion
This Fall Harvest Lasagna Soup with Pumpkin & Sage is everything autumn should taste like—warm, hearty, and cozy. The combination of creamy pumpkin, earthy sage, and melty cheese makes it both comforting and seasonal. It’s the perfect bowl for cozy nights when you want classic lasagna flavor with a fall twist.