Save It Lasagne Soup with Pumpkin Ricotta is my go-to when I want all the soul-warming comfort of lasagne but crave something a bit lighter and cozy enough for crisp fall days. The pumpkin ricotta swirl gives this soup a surprising hint of sweetness and extra creaminess that makes every spoonful special. If you grew up loving family lasagne nights, this will be just as memorable but fuss-free.
I first made this for a chilly Halloween dinner and everyone kept returning for seconds It was an instant tradition at my house thanks to that creamy pumpkin twist
Ingredients
- Olive oil: gives a subtle richness and allows vegetables to soften perfectly choose extra virgin for deeper flavor
- Yellow onion: adds base sweetness pick a firm onion without soft spots
- Garlic: provides aromatic depth mince fresh cloves for best results
- Carrots and celery: round out the veggie profile look for brightly colored, crisp produce
- Red bell pepper: offers a gentle sweetness and pop of color pick shiny peppers for freshness
- Dried oregano and dried basil: bring signature Italian herbal notes opt for high quality dried herbs for maximum flavor
- Crushed red pepper: adds mild heat and can be left out for sensitive palates
- Salt and black pepper: balance all the flavors
- Tomato paste: thickens and intensifies the tomato flavor always look for double concentrated if available
- Crushed tomatoes: are the heart of the broth use a trusted Italian brand with only tomatoes and salt for richest taste
- Vegetable broth: gives body to the soup use low sodium if you want more control
- Lasagne noodles: absorb all the brothy goodness and mimic the classic layers snap them into bite sized pieces before adding
- Ricotta cheese: delivers creamy richness choose a full fat tub for better texture
- Pumpkin purée: brings autumn warmth as well as vitamins check that it is unsweetened and pure
- Parmesan cheese: adds sharp, nutty notes buy a wedge to grate yourself if possible
- Ground nutmeg: deepens the pumpkin flavor just a pinch is needed
- Shredded mozzarella: melts beautifully over the finished bowl use a pre shredded variety for quick prep
- Fresh basil: helps brighten everything at the end choose leaves that are fragrant and perky
Instructions
- Prepare the Vegetable Base:
- Dice the onion, carrots, celery, red bell pepper, and mince the garlic Take your time to cut the vegetables evenly so they cook at the same rate
- Sauté the Aromatics:
- Heat olive oil in a large soup pot over medium heat Add onion, garlic, carrots, celery, and bell pepper Stir frequently and cook for 6 to 8 minutes until the vegetables are softened and the onions begin to turn golden This develops a flavorful base
- Bloom the Spices:
- Add oregano, basil, red pepper flakes if using, salt, and black pepper to the pot Stir constantly for about one minute until the herbs are fragrant and their oils infuse the vegetables
- Build the Tomato Foundation:
- Add tomato paste and cook another two minutes Stir and press it into the vegetables to remove any tinny flavor and intensify the sweetness
- Simmer the Soup:
- Pour in the crushed tomatoes and vegetable broth Bring everything to a boil over medium high heat then immediately reduce the heat to maintain a gentle simmer Let it cook uncovered for about ten minutes This allows the flavors to meld
- Cook the Lasagne Noodles:
- Break the lasagne noodles into bite sized pieces and drop into the pot Simmer for ten to twelve minutes stirring every couple of minutes to keep the noodles from sticking Watch carefully so noodles become tender but not mushy
- Mix the Pumpkin Ricotta:
- While noodles cook combine ricotta cheese pumpkin purée Parmesan nutmeg salt and several grinds of black pepper Stir until smooth and well mixed Taste for seasoning and adjust if needed This mixture should be thick and creamy
- Taste and Adjust:
- Once noodles are tender taste the broth and season with more salt or pepper if needed Do not over salt as the cheeses will add extra seasoning
- Assemble and Serve:
- Ladle the hot soup into bowls Immediately add a generous scoop of pumpkin ricotta to each Sprinkle mozzarella and fresh basil over the top Let it all melt together for ultimate comfort Serve hot and enjoy
Save It Pumpkin in the ricotta adds not only nutrition but an element of surprise My daughter thought it was a secret cheese sauce and asks for extra every time Thanksgiving week is not complete without at least one bubbling pot of this soup at our table
Storage Tips
Store the soup and pumpkin ricotta separately in the fridge if possible The soup will last three days and the ricotta up to five If you have leftovers already assembled just stir together and it will taste great but lose some texture Reheat gently on the stove adding a splash of broth if it thickens too much
Ingredient Substitutions
Substitute gluten free lasagne noodles for a wheat free version If you want to make it vegan use any plant based ricotta Parmesan and mozzarella and double check your vegetable broth does not contain dairy or other animal products Zucchini ribbons or small pasta shapes stand in well for the noodles if needed
Serving Suggestions
Top with even more fresh basil or a drizzle of olive oil for a little flair Pair with toasted bread or a green salad for a complete meal For a festive touch add roasted pumpkin seeds or a few drops of chili oil
Cultural and Seasonal Inspiration
This soup bridges American fall flavors and Italian classic comfort It is the best of both worlds with that creamy pumpkin echoing harvest time I have found that using local farmers market pumpkin makes the ricotta extra special and deeply golden
Seasonal Adaptations
Use butternut squash purée instead of pumpkin for a sweeter nutty twist Add spinach or kale for extra greens and vitamins Try smoked mozzarella in place of regular for added depth
Success Stories
Every time I bring this dish to a potluck it vanishes fast Several friends have made it their signature autumn soup and share it with family during Halloween and Thanksgiving My favorite was a Sunday where we ate it all together with slices of sourdough by the fire
Freezer Meal Conversion
Cool the soup completely before transferring to freezer safe containers Do not add the pumpkin ricotta before freezing Instead freeze ricotta mixture in a separate container Both will keep up to two months Thaw overnight in the fridge and warm gently before assembling
Save It This soup gives you comfort without heaviness. The pumpkin and ricotta swirl makes every bowl feel festive and just a little bit magical.
Common Questions About Recipes
- → How can I make this gluten-free?
Simply substitute regular lasagne noodles with your favorite gluten-free variety to enjoy the same hearty texture.
- → Can I prepare the pumpkin ricotta ahead of time?
Yes, the pumpkin ricotta mixture can be made up to two days ahead and stored in the refrigerator until ready to use.
- → What vegetables can be added for more nutrition?
Spinach or kale work well added with the noodles for extra greens and nutritional value.
- → Is there a vegan alternative for the cheeses?
Use plant-based ricotta, Parmesan, and mozzarella to make the soup suitable for dairy-free or vegan diets.
- → What herbs enhance the soup flavor?
Dried oregano and basil add classic depth, while fresh basil finishes with a fragrant, bright touch.
- → Can leftovers be stored?
Yes, refrigerate leftovers in an airtight container for up to three days. Reheat gently for best texture.