30 Minute Savory Pumpkin Lasagna Soup
This Savory Pumpkin Lasagna Soup is a cozy one-pot dinner with sausage, fresh sage and thyme, creamy pumpkin broth, and tender lasagna noodles, finished with cream, Parmigiano Reggiano, and kale. All the comfort of lasagna in about 30 minutes.
Servings: 6 Servings
Ingredients
- 2 tablespoons butter
- 1 onion
- 1 pound pork or chicken sausage
- 1 teaspoon salt
- 4 sprigs thyme
- 2 sprigs fresh sage
- ½ teaspoon freshly ground black pepper
- ¼ cup sweet vermouth or dry white wine
- ½ teaspoon garlic powder
- 2 cans pumpkin
- 8 cups low-sodium chicken bone broth
- ½ pound lasagna noodles broken into 1½-inch pieces)
- ¼ cup cream
- ¼ cup grated Parmigiano Reggiano
- 2 cups shredded kale or fresh spinach
Instructions
- To a large Dutch oven or pot, add the butter, onion, and salt, and cook over medium-high heat until the onions are translucent.
- Next, add the sausage and use a spatula to break up the meat as it cooks.
- Once the sausage is mostly cooked, add thyme, sage, and sweet vermouth, if using. Let that cook for a few minutes to allow the alcohol to burn off.
- Stir in the pumpkin and chicken bone broth. Raise heat to medium-high to bring to a low boil, then add lasagna noodles.
- Follow the package instructions to cook noodles al dente, approximately 8-10 minutes.
- Remove from heat and stir in kale, cream, and cheese. Taste and adjust for salt before serving.
Note: The soup will continue to thicken as it sits; to reconstitute, simply add more broth.
Nutrition
Calories: 525kcal | Carbohydrates: 36g | Protein: 25g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 1080mg | Potassium: 661mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1354IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 3mg
