Pin A cozy, hearty soup combining all the flavors of classic lasagne with creamy pumpkin ricotta for a delicious autumn twist.
I first made this lasagne soup on a chilly October night, and it instantly became a family tradition during pumpkin season. The addition of pumpkin ricotta makes it extra creamy and satisfying, perfect for sharing with friends or as a weeknight dinner.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Red bell pepper: 1, diced
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Crushed red pepper flakes (optional): 1/2 teaspoon
- Salt: 1/2 teaspoon, plus more to taste
- Black pepper: 1/4 teaspoon
- Tomato paste: 2 tablespoons
- Crushed tomatoes: 1 can (28 oz / 800 g)
- Vegetable broth: 6 cups (1.5 L)
- Lasagne noodles: 8, broken into pieces
- Ricotta cheese: 1 cup (250 g)
- Pumpkin purée (unsweetened): 3/4 cup (180 g)
- Parmesan cheese: 1/4 cup (25 g), grated
- Ground nutmeg: 1/4 teaspoon
- Salt (for ricotta): 1/4 teaspoon
- Black pepper (for ricotta): Freshly ground, to taste
- Mozzarella cheese: 1 cup (100 g), shredded
- Fresh basil (optional): 2 tablespoons, chopped
Instructions
- Sauté vegetables:
- Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, celery, and bell pepper. Sauté for 6&8 minutes until vegetables are softened.
- Add seasonings:
- Stir in oregano, basil, crushed red pepper, salt, and black pepper. Cook for 1 minute until fragrant.
- Tomato paste:
- Add tomato paste and cook, stirring, for 2 minutes.
- Add liquids:
- Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add noodles:
- Add broken lasagne noodles. Simmer, stirring occasionally, until noodles are tender, about 10&12 minutes.
- Pumpkin ricotta:
- Meanwhile, in a medium bowl, mix ricotta, pumpkin purée, Parmesan, nutmeg, salt, and a few grinds of black pepper until smooth.
- Season soup:
- Once the noodles are cooked, taste soup and adjust seasoning as needed.
- Serve:
- Ladle soup into bowls. Add a generous dollop of pumpkin ricotta to each bowl. Sprinkle with mozzarella and fresh basil, if using. Serve hot.
Pin 
Pin This soup always brings my family together on autumn evenings with the comforting aroma of Italian spices and the creamy swirl of pumpkin ricotta. Serving it in big bowls at the table sparks laughter and cozy conversations.
Required Tools
Large soup pot, wooden spoon, knife and cutting board, and a mixing bowl are all you need to make this heartwarming soup at home.
Allergen Information
This recipe contains dairy and wheat. For gluten-free, use gluten-free lasagne noodles. For dairy-free, substitute with plant-based cheese alternatives.
Nutritional Information
Each serving provides approximately 340 calories, 12 g fat, 43 g carbohydrates, and 14 g protein to keep you satisfied and nourished.
Pin 
Pin This lasagne soup with pumpkin ricotta brings all the comfort of classic lasagne with an autumn twist. Perfect for sharing, it makes every meal feel special.
Recipe Q&A
- → Can I make this dairy-free?
Yes! Use plant-based ricotta, Parmesan, and mozzarella for a dairy-free version without sacrificing creaminess.
- → How can I add more vegetables?
Stir in spinach, kale, or other leafy greens when adding the noodles for extra nutrition and flavor.
- → What noodles work best?
Broken lasagne noodles provide the classic texture, but gluten-free noodles can be substituted for dietary needs.
- → Can I prepare pumpkin ricotta ahead?
Yes, mix the pumpkin ricotta in advance and store it in the fridge until ready to serve for convenient assembly.
- → How should leftovers be stored?
Cool soup completely and refrigerate in airtight containers for up to three days; reheat gently before serving.
- → Is this suitable for meal prep?
Absolutely! Make the soup and pumpkin ricotta separately, then portion for easy lunches or dinners throughout the week.