30 Minute Savory Pumpkin Lasagna Soup

This 30 Minute Savory Pumpkin Lasagna Soup has everything you love about lasagna, minus the layering, the baking, and the sink full of dishes. Savory sausage, fresh sage and thyme, and silky pumpkin come together in one pot with tender ruffled noodles, a splash of cream, and plenty of Parmigiano Reggiano. It’s cozy, filling, and exactly what you want in a bowl when the weather turns cooler.

Savory Pumpkin Lasagna Soup is a one-pot dinner made with pork or chicken sausage, canned pumpkin, chicken bone broth, and broken lasagna noodles, finished with cream, Parmigiano Reggiano, and kale. The noodles cook right in the broth so they soak up all that flavor, and the pumpkin makes the soup creamy without a ton of cream. Dinner is on the table in about 30 minutes, and it tastes like it simmered all afternoon. The best kind of dinner if you ask me!

❤️ Why You’ll Love 30 Minute Savory Pumpkin Lasagna Soup

• All the lasagna, none of the layering — Skip the assembly and the oven, everything cooks in one pot.
• Dinner in about 30 minutes — Fast enough for a weeknight, cozy enough for Sunday supper.
• Creamy without being heavy — Pumpkin does most of the creamy work, with just a splash of cream to finish.
• Hearty and satisfying — Sausage, noodles, and greens make it a complete meal in a bowl.
• Pantry-friendly — Canned pumpkin, broth, and a box of lasagna noodles do most of the work.

🛒 Ingredients

Butter gives the onions a rich, golden start and builds flavor from the very first step.

Onion cooks down until soft and sweet, creating the base of the soup.

Pork or chicken sausage brings savory, seasoned flavor and makes the soup hearty. Use whichever you prefer.

Salt draws moisture out of the onion and seasons the soup from the inside out.

Fresh thyme adds an earthy, woodsy note that pairs nicely with pumpkin.

Fresh sage is the classic partner to pumpkin and sausage since it’s warm, savory, and a little peppery.

Freshly ground black pepper adds gentle heat and balances the sweetness of the pumpkin.

Sweet vermouth or dry white wine deglazes the pot and adds a subtle depth. It’s optional, but worth it.

Garlic powder layers in savory garlic flavor without any extra chopping.

Canned pumpkin makes the broth silky and creamy, with that cozy fall flavor. Use 100% pure pumpkin puree, not pumpkin pie filling.

Low-sodium chicken bone broth gives the soup extra depth and lets you control the salt.

Lasagna noodles, broken into bite-size pieces, give you those ruffled edges and all the lasagna vibes.

Cream smooths everything out and makes each spoonful extra velvety.

Parmigiano Reggiano adds a salty, nutty finish. Don’t skip extra for the top.

Kale or fresh spinach wilts right into the hot soup for color and a little balance.

👩‍🍳 How to Make This 30 Minute Savory Pumpkin Lasagna Soup

To make my Savory Pumpkin Lasagna Soup, add the butter, diced onion, and salt to a large Dutch oven or pot over medium-high heat. Cook until the onion is soft and translucent, about 5 minutes.

Add the sausage and use a spatula to break it up as it cooks. Once it’s mostly browned, stir in the thyme, sage, pepper, and garlic powder, then pour in the sweet vermouth or white wine if you’re using it. Let it bubble for a couple of minutes so the alcohol cooks off, scraping up any browned bits from the bottom of the pot.

Stir in the pumpkin and chicken bone broth and bring everything to a low boil. Add the broken lasagna noodles and cook until al dente, about 8 to 10 minutes depending on the package, stirring every so often so they don’t stick together.

Remove the pot from the heat and stir in the kale, cream, and Parmigiano Reggiano. The greens will wilt right into the hot soup. Taste, adjust the salt, and ladle into bowls with extra cheese on top.

⚖️ Variations & Substitutions

Feel free to customize this Savory Pumpkin Lasagna Soup to your liking.

• Use hot Italian sausage for a little kick, or add a pinch of red pepper flakes
• Swap lasagna noodles for mafaldine, campanelle, or another short pasta
• Use spinach instead of kale for a softer, quicker-wilting green
• Top each bowl with a dollop of ricotta for that classic lasagna finish
• Skip the wine or vermouth and deglaze with a splash of broth instead

You May Also Like

• 30 Minute Sausage & Kale Pasta
• Lasagna Bolognese Soup
• Iced Pumpkin Biscotti 🎃

🫙 How to Store Leftovers

Store leftover Savory Pumpkin Lasagna Soup in an airtight container in the refrigerator for up to 3 days. The noodles will keep soaking up the broth, so the soup will thicken as it sits.

♻️ How to Reuse Leftovers

To reheat, warm the soup on the stovetop over medium-low heat and add a splash of broth to loosen it back up. If it’s gotten extra thick, lean into it and serve it more like a saucy pasta, topped with a spoonful of ricotta and extra Parm.

Common Questions