Dinner Lunch Recipes Soups
Brown Butter Pumpkin Lasagna Soup
This Brown Butter Pumpkin Lasagna Soup tastes like pumpkin ravioli, lasagna soup and brown butter sage pasta all became one extremely cozy fall dinner. The broth is creamy and savory from pumpkin, Parmesan and white miso, with caramelized Italian chicken sausage, huge slippery lasagna ribbons and spinach in every bowl. A cold, lemony cloud of whipped ricotta melts into the hot soup as you eat it, and every serving has about 30 grams of protein without a drop of heavy cream.
Ingredients you’ll need:
- Unsalted Butter and Fresh Sage: Browning the butter gives the entire soup its nutty base, while the fried sage becomes the crispy finish on top.
- Shallots, Garlic and Thyme: Shallots turn soft and sweet in the brown butter, while garlic and thyme keep the broth deeply savory.
- Mild Italian Chicken Sausage: Adds protein, fennel and caramelized flavor without making the soup as heavy as traditional pork sausage. Remove the casings so it can brown in irregular little pieces.
- Pure Pumpkin Purée: Use 100% pumpkin, not pumpkin pie filling. Cooking it for a few minutes before adding the broth concentrates its flavor and keeps the soup savory.
- Tomato Paste and White Miso: Tomato paste adds depth and acidity. White miso adds salt and quiet umami underneath the pumpkin without making the soup taste overtly like miso.
- Chicken Broth and Whole Milk: Broth keeps the soup light enough to eat by the bowl, while whole milk makes it creamy without heavy cream.
- Parmesan: Melts into both the pumpkin broth and the whipped ricotta for a salty, nutty finish. Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
- Lasagna Sheets: Break them into a mix of giant ribbons and smaller pieces. The irregular shapes make every spoonful different and release starch that thickens the broth.
- Baby Spinach: Wilts into the soup at the very end for color, texture and an easy serving of greens.
- Apple Cider Vinegar: One tablespoon at the end cuts through the pumpkin, brown butter, sausage and cheese and wakes the entire pot back up.
- Ricotta, Greek Yogurt and Lemon Zest: Whipped together, they make a cold, fluffy topping that adds more protein and slowly turns the broth even creamier.
Why You’ll Love This Brown Butter Pumpkin Lasagna Soup
- It actually tastes savory: Brown butter, sausage, tomato paste, miso and Parmesan keep the pumpkin grounded and deeply flavorful.
- The texture is ridiculous: Silky broth, caramelized sausage, wilted spinach and huge slippery lasagna ribbons give you something different in every spoonful.
- It has about 30 grams of protein per bowl: Chicken sausage, ricotta, Greek yogurt and Parmesan make this a genuinely satisfying dinner.
- There is no heavy cream: Whole milk and Parmesan make the broth creamy without turning it overly rich.
- The whipped ricotta is the entire moment: Cold lemony ricotta melting into hot pumpkin broth is the bite that makes the whole recipe.
- It is peak fall without being sweet: You still get pumpkin, sage and nutmeg, but this is dinner, not dessert pretending to be soup.
- One pot does most of the work: The sausage, broth and pasta all cook in the same Dutch oven, so every layer of flavor stays in the bowl.
How to Make Brown Butter Pumpkin Lasagna Soup
Step 1: Brown the Butter and Crisp the Sage
Melt the butter in a Dutch oven, add the sage and cook until the leaves are crisp and the butter is deeply golden and nutty. Pull the sage for the topping, then soften and lightly caramelize the shallots in that same butter.
Step 2: Brown the Chicken Sausage
Add the sausage and crushed fennel seeds. Break the sausage into irregular pieces, then leave it alone long enough to form deeply caramelized edges before stirring.
Step 3: Build the Pumpkin Miso Broth
Caramelize the tomato paste in the center of the pot, then cook the pumpkin for 2 to 3 minutes. Add the miso mixed with broth, scrape up every browned bit and simmer for 10 minutes before stirring in the milk and Parmesan.
Step 4: Cook the Lasagna in the Soup
Break the lasagna into big irregular ribbons and cook it directly in the gently simmering broth until just al dente. Stir frequently and add extra broth as needed because the pasta will thicken the soup as it cooks.
Step 5: Finish with Spinach and Vinegar
Fold in the spinach just until wilted, then stir in the apple cider vinegar. That final hit of acid balances the pumpkin, brown butter, sausage and cheese.
Step 6: Whip the Ricotta and Build the Bowl
Whip the ricotta with Greek yogurt, Parmesan and lemon zest until almost fluffy. Ladle the soup into shallow bowls and add a huge cold spoonful in the center with crispy sage, thyme, Parmesan and black pepper.
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Tips for the Best Brown Butter Pumpkin Lasagna Soup
Let the butter turn deeply golden and nutty, but remove it from the heat before the milk solids turn black.
Give the sausage real time against the hot pot so it browns instead of steaming.
Cook both the tomato paste and pumpkin before adding the broth to deepen their flavor.
Stir the lasagna often because the irregular pieces love to stick together.
Keep extra broth nearby; the pasta will continue thickening the soup during cooking and storage.
Add the vinegar only at the end, then taste. It should brighten the soup without making it taste vinegary.
Keep the whipped ricotta cold until serving for the best hot-and-cold contrast.
How to Store
- Fridge: Store the soup and whipped ricotta separately in airtight containers for up to 4 days.
- Freezer: Freeze the pumpkin sausage broth before adding the pasta, milk and spinach for up to 2 months. Dairy and cooked pasta can change texture after freezing.
- Reheat: Warm the soup gently over medium-low heat with an extra splash of broth. Add the cold whipped ricotta only after ladling it into bowls.
- Make ahead: Make the whipped ricotta up to 2 days ahead. You can also prepare the soup through the 10-minute broth simmer, refrigerate it, then reheat and add the milk, Parmesan, pasta and spinach just before serving.
Frequently Asked Questions
Can I make this vegetarian? Yes. Use vegetable broth, omit the chicken sausage and add one drained 15-ounce can of cannellini beans for protein and texture.
Can I use a different sausage? Yes. Turkey sausage, pork Italian sausage or a plant-based Italian sausage will work. The final nutrition and salt level will change, so taste before adding the full teaspoon of salt.
Can I use another pasta shape? Absolutely. Mafaldine gives you similar ruffled ribbons, while broken pappardelle, rigatoni or bow ties are easier to eat. Cook just until al dente.
Does the soup taste sweet like pumpkin? No. The pumpkin adds body and a subtle earthy sweetness, but brown butter, sausage, miso, tomato paste and Parmesan make the overall flavor firmly savory.
Can I make it gluten free? Yes. Use your favorite gluten-free lasagna sheets or another sturdy gluten-free pasta and check that the sausage, broth and miso are certified gluten free.
Why did my soup get so thick? The lasagna releases starch and keeps absorbing broth as it sits. Stir in more broth during cooking, storage or reheating until it returns to the consistency you like.
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Brown Butter Pumpkin Lasagna Soup
Ingredients
Method
- Melt the butter in a large Dutch oven over medium heat. Once it begins to foam, add the sage and cook until the leaves are dark green and crisp and the butter smells nutty and turns deeply golden. Transfer the crispy sage to a plate for serving.
- Add the shallots and a pinch of salt directly to the brown butter. Cook for 5 to 7 minutes, stirring occasionally, until very soft and beginning to caramelize.
- Add the garlic, thyme and red pepper flakes. Cook for 30 seconds, just until fragrant.
- Add the chicken sausage and fennel seeds to the pot. Break the sausage into irregular bite-size pieces.
- Let the sausage sit against the pot long enough to develop deeply browned edges before stirring. Season with black pepper.
- Make the Pumpkin Miso Broth
- Push the sausage mixture toward the sides of the pot. Add the tomato paste to the center and cook for about 2 minutes, until dark brick red and caramelized.
- Stir in the pumpkin purée and cook for 2 to 3 minutes to deepen its flavor.
- Whisk the miso with 1/2 cup of the chicken broth until smooth. Add it to the pot with the remaining broth, scraping up every browned bit from the bottom.
- Add the nutmeg and black pepper. Bring to a gentle simmer and cook for 10 minutes.
- Reduce the heat to low and stir in the whole milk and Parmesan. Taste before adding the sea salt because the sausage, miso, broth and Parmesan already contain salt.
- Add the broken lasagna sheets to the gently simmering soup. Cook according to the package directions until just al dente, stirring frequently so the pieces do not stick together or catch on the bottom.
- Add a splash of extra broth if the soup becomes too thick while the pasta cooks.
- Fold in the spinach and cook just until wilted. Stir in the apple cider vinegar, then taste and adjust the salt and pepper.
- Whip the ricotta, Greek yogurt, Parmesan, lemon zest, black pepper and sea salt in a food processor or with a hand mixer until thick, creamy and almost fluffy.
- Refrigerate until serving.
- Ladle the hot soup into shallow bowls, making sure each serving gets plenty of sausage and large lasagna ribbons.
- Add a generous scoop of cold whipped ricotta.
- Finish with the reserved crispy sage, Parmesan, fresh thyme, black pepper, red pepper flakes and an optional drizzle of olive oil.
Nutrition
Notes
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