In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Stir in the minced garlic and sauté for an additional minute.
Add the pumpkin puree, vegetable broth, dried sage, thyme, salt, and pepper to the pot. Stir well and bring to a simmer for about 10 minutes.
Incorporate the broken lasagna noodles into the pot, stir frequently, and let them cook in the broth for about 15 minutes or until al dente.
In a separate bowl, mix the ricotta cheese with some salt and pepper.
Once the noodles are cooked, remove from heat. Ladle the soup into bowls and swirl a dollop of the ricotta mixture on top. Finish with shredded mozzarella and a sprinkle of parsley.
