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Butternut Squash Lasagna Soup With Kale And Mozzarella

Butternut squash lasagna soup with kale and mozzarella is a creamy Italian-American soup where broken lasagna noodles simmer until tender. Butternut squash is partially mashed for a thick, textured broth, then finished with wilted kale and a melty mozzarella topping.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash lasagna soup base
  • 3 cup butternut squash peeled and cubed
  • 2 cup kale stems removed and roughly chopped
  • 1 onion diced
  • 4 garlic minced
  • 4 cup vegetable or chicken broth
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 1 tbsp fresh sage chopped
  • 1 tsp dried thyme
  • 0.25 tsp nutmeg
  • 8 lasagna noodles broken into pieces
  • 1.5 cup shredded mozzarella divided
  • 0.5 cup parmesan grated
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat 2 tbsp olive oil in a large pot over medium heat; sauté the diced onion for 4 minutes until softened and translucent.
  2. Add the minced garlic and chopped fresh sage, then cook for 2 minutes until fragrant and lightly toasted at the edges.
Simmer squash
  1. Add the cubed butternut squash and 4 cups vegetable or chicken broth, then bring to a boil.
  2. Reduce to a simmer and cook for 15 minutes until the squash is very tender and easily pierced with a fork.
  3. Mash about half the squash in the pot using a spoon or masher to create a thick, textured broth.
Cook lasagna noodles
  1. Stir in the broken lasagna noodles, dried thyme, and nutmeg, then simmer for 10-12 minutes until the noodles are cooked through and tender.
Finish with kale and cheese
  1. Stir in the heavy cream and chopped kale, then cook for 3-4 minutes until the kale is fully wilted and darker green.
  2. Season with salt and pepper to taste, then stir in the grated parmesan until melted and the soup is smooth.
  3. Serve by placing a generous handful of shredded mozzarella into each bowl so it melts over the hot soup.

Notes

For extra thick soup, mash a little more than half the squash before adding the noodles. Refrigerate in an airtight container for up to 4 days; reheat gently with a splash of broth or water. Freezing is not recommended because cream-based soups can separate after thawing. If you need a dairy-light swap, use half-and-half or evaporated milk in place of heavy cream and choose a melting mozzarella-style dairy alternative.