Pumpkin Lasagna Soup

1 pound Italian sausage, removed from casings if necessary

1 tablespoon unsalted butter

1 medium yellow onion, diced

3 cloves garlic, minced

1 tablespoon minced fresh thyme leaves

1 tablespoon chopped fresh sage leaves

1 (15-ounce) can pumpkin puree

1 (28-ounce) can crushed tomatoes

4 cups chicken or vegetable broth

6 ounces oven-ready lasagna noodles, broken into bite-size pieces

1/2 cup finely grated Parmesan

16 ounces ricotta

Chopped parsley, for garnish

Salt and pepper

Heat a sauce pot or Dutch oven over medium heat. Add sausage and cook, using a spatula to break sausage up. When mostly brown, add butter, then add onions and garlic. Cook until onions are soft, about 3 minutes. Add thyme and sage and cook 1 minute. 

Stir in pumpkin and tomatoes, then add broth. Bring to a boil, then add noodles. Boil, stirring occasionally, until noodles are soft, about 7 minutes. Stir in Parmesan. Season to taste with salt and pepper.

To serve, ladle soup into bowls and top each one with a couple tablespoons of ricotta. Season with more pepper and garnish with parsley. Serve hot.