30-Minute Savory Pumpkin Lasagna Soup
Ingredients
2 tbsp butter
1 onion
1 lb pork or chicken sausage
1 tsp salt
4 sprigs fresh thyme
2 sprigs fresh sage
½ tsp freshly ground black pepper
¼ cup sweet vermouth or dry white wine (optional)
½ tsp garlic powder
2 15-oz cans pumpkin
8 cups low-sodium chicken bone broth
½ lb lasagna noodles, broken into 1½-inch pieces
¼ cup cream
¼ cup grated Parmigiano Reggiano
2 cups shredded kale or fresh spinach
Step By Step
1️⃣ Start With The Aromatics
In a large Dutch oven or soup pot, melt the butter over medium-high heat. Add the onion and salt, stirring occasionally until the onion turns translucent.
2️⃣ Brown The Sausage
Add the sausage, breaking it into smaller pieces with a spatula as it cooks. Once mostly cooked, stir in the thyme, sage, and optional sweet vermouth or white wine. Let everything cook for a few minutes, allowing the alcohol to evaporate.
3️⃣ Build The Pumpkin Broth
Stir in the pumpkin and chicken bone broth until combined. Increase the heat to medium-high and bring to a gentle boil.
4️⃣ Cook The Lasagna Noodles
Add the broken lasagna noodles directly to the simmering soup. Cook according to package directions until al dente, approximately 8–10 minutes.
5️⃣ Finish With Cream & Greens
Remove the pot from heat. Stir in the kale or spinach, cream, and grated Parmigiano Reggiano. Taste and adjust the salt before serving.
6️⃣ Serve It Up
Ladle into bowls and enjoy while warm. If the soup thickens as it sits, simply stir in additional broth until it reaches your preferred consistency.
