30 Minute Savory Pumpkin Lasagna Soup by @erekav

30 min

6 servings

🧈

28 g

Butter

🧅

150 g

Onion

🍖

450 g

Pork

🧂

5 g

Salt

🌿

4 g

Thyme

🌿

2 g

Fresh sage

⚫

1 g

Black pepper

🍷

60 ml

Sweet vermouth

🧄

1.5 g

Garlic powder

🎃

850 g

Pumpkin

🍗

1.9 l

Chicken bone broth

🍜

230 g

Lasagna noodles

🥛

60 ml

Cream

🧀

20 g

Parmigiano reggiano

🥬

130 g

Kale

  1. Dice
    • yellow onion

    Dice the yellow onion into small pieces.

  2. Step
    • lasagna noodles

    Break the lasagna noodles into approximately 1½-inch pieces.

  3. Melt
    • butter

    Melt the butter in a large Dutch oven over medium-high heat.

  4. Add
    • yellow onion
    • salt

    Add the yellow onion and salt. Cook until the onion is translucent, about 4 minutes.

  5. Add
    • pork sausage

    Add the pork sausage. Break the sausage into small crumbles while it cooks.

  6. Cook
    • pork sausage
    • fresh thyme

    Cook the sausage until mostly browned, about 5 minutes. Add the fresh thyme and fresh sage.

  7. Pour
    • sweet vermouth

    Pour in the sweet vermouth. Simmer for 2 minutes to reduce the alcohol.

  8. Stir
    • pumpkin puree
    • garlic powder
    • low-sodium chicken bone broth

    Stir in the pumpkin puree and garlic powder. Pour in the low-sodium chicken bone broth.

  9. Add
    • black pepper

    Add the black pepper and bring the soup to a low boil.

  10. Add
    • lasagna noodles

    Add the broken lasagna noodles. Cook until al dente, about 8 to 10 minutes.

  11. Stir
    • kale

    Remove the Dutch oven from the heat. Stir in the kale until wilted.

  12. Stir
    • heavy cream
    • Parmigiano Reggiano
    • salt

    Stir in the heavy cream and Parmigiano Reggiano. Taste and adjust the salt before serving.

30 Minute Savory Pumpkin Lasagna Soup by @erekav

30 min

6 servings

🧈

28 g

Butter

🧅

150 g

Onion

🍖

450 g

Pork

🧂

5 g

Salt

🌿

4 g

Thyme

🌿

2 g

Fresh sage

⚫

1 g

Black pepper

🍷

60 ml

Sweet vermouth

🧄

1.5 g

Garlic powder

🎃

850 g

Pumpkin

🍗

1.9 l

Chicken bone broth

🍜

230 g

Lasagna noodles

🥛

60 ml

Cream

🧀

20 g

Parmigiano reggiano

🥬

130 g

Kale

Preparation Steps

  1. Step 1/12

    Dice the yellow onion into small pieces.

    🧅yellow onion
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Break the lasagna noodles into approximately 1½-inch pieces.

    🍜lasagna noodles
    🪵cutting board

  3. Step 3/12

    Melt the butter in a large Dutch oven over medium-high heat.

    🧈butter
    🥄wooden spoon

  4. Step 4/12

    Add the yellow onion and salt. Cook until the onion is translucent, about 4 minutes.

    🧅yellow onion
    🧂salt
    🥄wooden spoon

  5. Step 5/12

    Add the pork sausage. Break the sausage into small crumbles while it cooks.

    🍖pork sausage
    🥄spatula

  6. Step 6/12

    Cook the sausage until mostly browned, about 5 minutes. Add the fresh thyme and fresh sage.

    🍖pork sausage
    🌿fresh thyme
    🌿fresh sage
    🥄spatula

  7. Step 7/12

    Pour in the sweet vermouth. Simmer for 2 minutes to reduce the alcohol.

    🍷sweet vermouth
    🥄wooden spoon
    🥄measuring cups

  8. Step 8/12

    Stir in the pumpkin puree and garlic powder. Pour in the low-sodium chicken bone broth.

    🎃pumpkin puree
    🧄garlic powder
    🍗low-sodium chicken bone broth
    🥄wooden spoon
    🥫can opener

  9. Step 9/12

    Add the black pepper and bring the soup to a low boil.

    ⚫black pepper
    🥄wooden spoon
    🥄measuring spoons

  10. Step 10/12

    Add the broken lasagna noodles. Cook until al dente, about 8 to 10 minutes.

    🍜lasagna noodles
    🥄wooden spoon

  11. Step 11/12

    Remove the Dutch oven from the heat. Stir in the kale until wilted.

    🥬kale
    🥄wooden spoon

  12. Step 12/12

    Stir in the heavy cream and Parmigiano Reggiano. Taste and adjust the salt before serving.

    🥛heavy cream
    🧀Parmigiano Reggiano
    🧂salt
    🥄wooden spoon
    🥄ladle

Composition

Ingredients

Types

Dairy, Seasonings, Herbs, Alcohol, Grains

Ingredients

Butter, Onion, Pork, Salt, Thyme, Fresh sage, Black pepper, Sweet vermouth, Garlic powder, Pumpkin, Chicken bone broth, Lasagna noodles, Cream, Parmigiano reggiano, Kale

Notes

Pork (or chicken sausage), Black pepper (freshly ground), Sweet vermouth (or dry white wine, optional), Chicken bone broth (low-sodium), Lasagna noodles (broken into 1½-inch pieces), Parmigiano reggiano (grated), Kale (shredded kale or fresh spinach, or spinach)

Allergens

Milk, Sulfites, Gluten, Wheat, Eggs

Dietetics

Dietary regimen

High protein

Calories

630 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 48g, Fat: 38g, Fiber: 7g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 950mg, Calcium: 180mg, Iron: 4mg, Potassium: 720mg

Vitamins

Vitamin A: 1200mcg RAE, Vitamin C: 32mg, Vitamin K: 220mcg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, spatula, can opener, measuring cups, measuring spoons, ladle

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Dinner, Autumn, Weeknight meal, Cold weather

Origin

Source

Platform

instagram

Original Creator

@erekav

Origin

Cuisine

Italian-American, American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Hearty, Tender, Silky, Chewy

Flavors

Savory, Earthy, Herbal, Rich, Slightly sweet, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Add extra broth when reheating), freezer : 60 days (Freeze without noodles when possible,Use a freezer-safe airtight container,Thaw in the fridge before reheating)