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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 one-pot meal with tender squash, wilted kale, and broken lasagna noodles. Mash part of the squash for a thick, textured broth and melt mozzarella over each bowl.
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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: 640
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 clove 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
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 (a generous handful for each bowl to melt)
Parmesan
  • 0.5 cup parmesan grated
Salt and pepper
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 large pot

Method
 

Sauté aromatics
  1. Heat the olive oil in a large pot over medium heat. Sauté the onion for 4 minutes until softened, then add the garlic and fresh sage and cook for 2 minutes until fragrant.
Simmer squash
  1. Add the butternut squash and broth to the pot and bring to a boil. Reduce to a simmer and cook for 15 minutes until the squash is tender.
  2. Mash about half of the squash in the pot to thicken the broth and create a textured, creamy base. Stir well so the mashed squash disperses.
Cook noodles
  1. Add the broken lasagna noodles, dried thyme, and nutmeg to the simmering soup. Simmer for 10-12 minutes, stirring occasionally, until the noodles are cooked and tender.
Finish with cream and kale
  1. Stir in the heavy cream and cook for 3-4 minutes. You should see the broth turn creamy and slightly thick as it simmers.
  2. Add the chopped kale and cook for 3-4 minutes until wilted. The kale should turn bright green and lose volume.
  3. Season with salt and pepper to taste, then stir in the parmesan. Cook for 1 minute until the parmesan melts and the soup looks smooth and cohesive.
Serve
  1. Ladle the soup into bowls and top each serving with a generous handful of shredded mozzarella. Let it sit for about 1 minute so the mozzarella melts over the hot surface.

Notes

For the thickest, lasagna-like texture, mash more (up to about two-thirds) of the squash before adding the noodles. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or water, as the noodles will absorb liquid. Freezing is not recommended because lasagna noodles and cream can change texture. If you need a lighter option, use half-and-half instead of heavy cream for a similar flavor with less richness.