Pumpkin Lasagna Soup

Preheat oven to 425°F. To a baking sheet, add tomatoes, basil, garlic, thyme, salt, pepper & red pepper flakes - add to the oven for 30-40 minutes until everything is roasted. Meanwhile, cook your sweet Italian pork sausage in a soup pot until 90% cooked (some pink bits left). Then, take your sheet pan out of the oven and remove the thyme and set aside the garlic. Add everything from sheet pan to a blender (+ add garlic flesh back in), with pumpkin puree. Pour blender contents into the pot with the sausage. Add broth and bring to a boil. Then, break up your dried pasta into quarter slices and add into the boiling broth — if there’s not enough soup covering the pasta noodles, add water. Let the noodles cook in the broth on high until the pasta is al dente. Then, reduce the heat to medium and add in your coconut milk + more water to reach your desired consistency. Ladle your soup into oven safe bowls and top with freshly shredded mozzarella cheese — add to the oven on the broil setting and cook until the top is bubbly + crispy. ENJOY.