Save 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 soup one chilly October weekend. It was an instant favorite with its blend of savory vegetables and the creamy pumpkin ricotta topping, bringing warmth to our family table.
Ingredients
- Soup Base: 2 tablespoons olive oil, 1 medium yellow onion (diced), 3 garlic cloves (minced), 2 medium carrots (diced), 2 celery stalks (diced), 1 red bell pepper (diced), 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon crushed red pepper flakes (optional), 1/2 teaspoon salt (plus more to taste), 1/4 teaspoon black pepper, 2 tablespoons tomato paste, 1 can (28 oz / 800 g) crushed tomatoes, 6 cups (1.5 L) vegetable broth, 8 lasagne noodles (broken into pieces)
- Pumpkin Ricotta: 1 cup (250 g) ricotta cheese, 3/4 cup (180 g) pumpkin purée (unsweetened), 1/4 cup (25 g) grated Parmesan cheese, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, freshly ground black pepper (to taste)
- Finishing Touches: 1 cup (100 g) shredded mozzarella cheese, 2 tablespoons chopped fresh basil (optional)
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.
- Season & Cook:
- Stir in oregano, basil, crushed red pepper, salt, and black pepper. Cook for 1 minute until fragrant.
- Add Tomato Paste:
- Add tomato paste and cook, stirring, for 2 minutes.
- Simmer:
- Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Cook Noodles:
- Add broken lasagne noodles. Simmer, stirring occasionally, until noodles are tender (about 10–12 minutes).
- Make Pumpkin Ricotta:
- Meanwhile, in a medium bowl, mix ricotta, pumpkin purée, Parmesan, nutmeg, salt, and a few grinds of black pepper until smooth.
- Adjust Seasoning:
- 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.
Save Pin My kids always request second helpings when this soup is on the menu, especially when we gather on Sunday nights for a cozy meal.
Required Tools
Large soup pot, wooden spoon, knife and cutting board, mixing bowl
Allergen Information
Contains dairy (ricotta, Parmesan, mozzarella), contains wheat (lasagne noodles)
Nutritional Information
Each serving has about 340 calories, 12 g fat, 43 g carbohydrates, and 14 g protein.
Save Pin This soup brings classic comfort and an autumn twist in every spoonful. Leftovers reheat beautifully for busy weeknights.