# Components:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons tomato paste
13 - 1 can (28 ounces) crushed tomatoes
14 - 6 cups vegetable broth
15 - 8 lasagne noodles, broken into pieces
→ Pumpkin Ricotta Mixture
16 - 1 cup ricotta cheese
17 - 3/4 cup pumpkin purée (unsweetened)
18 - 1/4 cup grated Parmesan cheese
19 - 1/4 teaspoon ground nutmeg
20 - 1/4 teaspoon salt
21 - Freshly ground black pepper, to taste
→ Finishing Touches
22 - 1 cup shredded mozzarella cheese
23 - 2 tablespoons chopped fresh basil (optional)
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, celery, and red bell pepper. Sauté for 6 to 8 minutes until vegetables have softened.
02 - Stir in dried oregano, dried basil, crushed red pepper, salt, and black pepper. Cook for 1 minute, allowing spices to become fragrant.
03 - Add tomato paste and stir constantly for 2 minutes, ensuring it is well distributed and beginning to deepen in color.
04 - Pour in crushed tomatoes and vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes.
05 - Add broken lasagne noodles to the pot. Simmer, stirring occasionally, until noodles are tender, approximately 10 to 12 minutes.
06 - In a mixing bowl, combine ricotta cheese, pumpkin purée, grated Parmesan, ground nutmeg, salt, and a few grinds of black pepper. Stir until mixture is smooth and evenly blended.
07 - Once noodles are cooked, taste the soup base and adjust seasoning with additional salt or pepper if necessary.
08 - Ladle soup into serving bowls. Add a generous dollop of pumpkin ricotta to each bowl. Garnish with shredded mozzarella and fresh basil if desired. Serve hot.
