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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 half the squash is mashed for a thick, textured broth. Broken lasagna noodles simmer until tender, then kale wilts in the pot and mozzarella melts on top for a cozy, cheesy finish.
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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: 510
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté the diced onion for 4 minutes, stirring until softened.
  2. Add the minced garlic and chopped fresh sage to the pot. Cook for 2 minutes, stirring, until fragrant.
Simmer squash and build body
  1. Add the peeled and cubed butternut squash and the vegetable or chicken broth. Bring to a boil, then simmer for 15 minutes, until the squash is tender.
  2. Mash about half the squash directly in the pot to thicken the broth while keeping it textured. Stir until the mixture looks creamy with visible chunks.
Cook noodles and season
  1. Add the broken lasagna noodles, dried thyme, and nutmeg to the pot. Simmer for 10-12 minutes, stirring occasionally, until the noodles are cooked and tender.
Wilt kale and finish with cheese
  1. Stir in the heavy cream and bring back to a gentle simmer. Cook for 3-4 minutes, until the kale is wilted.
  2. Season with salt and pepper to taste. Stir in the grated parmesan until melted and the soup turns smooth and evenly colored.
Serve
  1. Ladle the soup into bowls. Add a generous handful of shredded mozzarella on top so it melts from the hot soup.

Notes

Pro tip: mash the squash right after the 15-minute simmer so the soup thickens without overcooking the noodles. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop with a splash of broth if needed. Freezing is not recommended because lasagna noodles can soften and cream can separate when thawed. For a dietary swap, use vegetable broth and replace heavy cream with an equal amount of unsweetened cashew cream for a dairy-light version.