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