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Butternut Squash Lasagna Soup With Kale And Mozzarella

Butternut squash lasagna soup with kale and mozzarella is a cozy Italian-American main where tender squash becomes a thick, creamy broth and broken lasagna noodles simmer until soft. Finish each bowl with a generous snowfall of mozzarella that melts into the hot soup.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash lasagna soup with kale and mozzarella
  • 3 cup butternut squash
  • 2 cup kale
  • 1 onion
  • 4 clove garlic
  • 4 cup vegetable or chicken broth
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 1 tbsp fresh sage
  • 1 tsp dried thyme
  • 0.25 tsp nutmeg
  • 8 lasagna noodles
  • 1.5 cup shredded mozzarella divided
  • 0.5 cup parmesan grated
  • 0.01 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat olive oil in a large pot over medium heat, then sauté onion for 4 minutes until softened.
  2. Add garlic and chopped sage and cook for 2 minutes, stirring until fragrant.
Simmer squash until thick
  1. Add butternut squash and vegetable or chicken broth, bring to a boil, then simmer for 15 minutes until the squash is tender.
  2. Mash about half the squash in the pot to create a thick, textured broth.
Cook noodles with spices
  1. Stir in broken lasagna noodles, dried thyme, and nutmeg, then simmer for 10-12 minutes until the noodles are cooked.
Wilt kale and finish creamy
  1. Stir in heavy cream and kale, then cook for 3-4 minutes until the kale is wilted.
  2. Season with salt and pepper to taste, then stir in grated parmesan.
Serve
  1. Ladle soup into bowls and top each with a generous handful of shredded mozzarella so it melts on contact.

Notes

For the best texture, mash the squash while it’s simmering so the broth turns creamy and slightly chunky. Refrigerate leftovers in an airtight container for up to 4 days; rewarm gently, adding a splash of broth or water if it thickens. Freezing is not ideal because cream-based soups can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and expect a slightly thinner broth.