Pumpkin Lasagna Soup

Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 3 minutes. Add sausages and break them up with a wooden spoon. Cook until browned, about 5 minutes. Add garlic, thyme and sage and cook for 1-2 minutes, until fragrant. Then add the tomato paste and cook to let it lightly caramelize and develop some colour, another 1-2 minutes. Pour in the white wine and scrape the bottom of the pot to release any stuck bits. Then add pumpkin puree, veggie broth (or water + stock powder), and oat/coconut milk. Bring to a simmer and lower the heat to medium low. Simmer for 10-12 minutes. In the meantime, make the tofu ricotta. Simply combine all of the ingredients in a food processor and process until smooth. It will not be perfectly smooth but that’s not what we want (ricotta has a bit of a grittiness to it). Break up your lasagna noodles and add them to the soup. I keep some pieces larger, some smaller. Your choice! Cook for another 5-7 minutes or until the noodles are al dente. Serve in bowls and top with a scoop of the tofu ricotta, a sprinkle of chopped parsley and a drizzle of olive oil. Enjoy!