Description
This butternut squash lasagna soup is loaded with kale and lots of ooey gooey mozzarella. It’s the perfect cozy soup recipe for Fall! Rich, creamy, and comforting—every bite is packed with flavor and texture.
Ingredients
2 tablespoons olive oil
1 medium sweet onion, finely diced
¼ teaspoon red pepper flakes
5 cloves garlic, roughly chopped
6 cups butternut squash (about 2 lbs)
2 teaspoons Italian seasoning
2 quarts vegetable broth
1 chunk Parmesan rind
½ lb Mafalda pasta (or dried lasagna noodles), broken up
2 cups fresh kale
½ cup heavy cream
¼ cup brown sugar
1 cup low moisture mozzarella (such as Land O’ Lakes Farmstyle Shreds)
Instructions
1. Add olive oil to a large soup pot over medium heat. Add diced onion, a pinch of salt, and red pepper flakes. Sauté for 3 minutes.
2. Add garlic and continue to cook for another 3 minutes until fragrant.
3. Stir in butternut squash, Italian seasoning, and another pinch of salt. Turn up the heat and cook for about 5 minutes, allowing the squash to begin caramelizing.
4. Pour in the vegetable broth and add the Parmesan rind. Bring to a boil and simmer for 10 minutes.
5. Remove the Parmesan rind and use an immersion blender to puree about half of the soup for a creamy base.
6. Return the rind to the pot. Add broken pasta and simmer for another 10 minutes, or until pasta is cooked through.
7. Turn off the heat. Stir in fresh kale, heavy cream, and brown sugar until combined.
8. Taste and adjust seasoning with salt and pepper if needed.
9. Ladle the soup into bowls and top each with about ½ cup shredded mozzarella. Serve hot.
Notes
For extra depth, roast the butternut squash before adding it to the soup.
Mafalda pasta is ideal for a lasagna-like texture, but any short pasta will work.
The Parmesan rind adds rich umami—don’t skip it!
Top with additional fresh herbs like basil or parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Soup
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 460
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 55mg