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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 dinner that uses broken lasagna noodles for a lasagna-style texture. Simmer tender squash, mash half for body, then wilt kale and finish each bowl with melting mozzarella.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 3 cup butternut squash
  • 2 cup kale
  • 1 onion
  • 4 clove garlic
Soup base
  • 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
Pasta and cheese
  • 8 count 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 olive oil in a large pot over medium heat. Sauté onion for 4 minutes, stirring until softened.
  2. Add minced garlic and chopped fresh sage to the pot. Cook for 2 minutes until fragrant, without letting garlic brown.
Simmer squash
  1. Add butternut squash and broth to the pot and bring to a boil. Reduce to a simmer and cook for 15 minutes, until squash is tender.
  2. Mash about half the squash in the pot using a spoon or potato masher. This thickens the broth while keeping some cubes for texture.
Cook noodles
  1. Stir in broken lasagna noodles, dried thyme, and nutmeg. Simmer for 10-12 minutes, stirring occasionally, until noodles are cooked through.
Wilt kale and finish
  1. Stir in heavy cream and chopped kale. Cook for 3-4 minutes until kale is wilted and the soup turns creamy.
  2. Season with salt and pepper to taste, then stir in grated parmesan. Cook just until parmesan melts and the soup is smooth.
Serve
  1. Ladle soup into bowls and top each with a generous handful of shredded mozzarella. Let the cheese melt slightly from the hot soup before serving.

Notes

For the creamiest texture, mash the squash while it’s still actively simmering so the soup thickens evenly. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop or microwave, adding a splash of broth if it thickens. Freezing is not recommended because the cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream while keeping the parmesan and mozzarella for the lasagna-style richness.