Description
This Butternut Squash Lasagna Soup is cozy, creamy, and cheesy—everything you love about classic lasagna but in a comforting one-pot soup. Perfect for chilly nights and busy weeknights alike!
Ingredients
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2 tbsp olive oil (or any neutral oil)
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1 medium sweet onion, diced (Vidalia recommended)
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Pinch of red pepper flakes (optional)
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3 garlic cloves, minced
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4 cups diced butternut squash
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1 tbsp Italian seasoning (or mix of rosemary, thyme, garlic powder, parsley)
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6 cups vegetable broth (or chicken broth)
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1 parmesan rind (optional)
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8 oz lasagna noodles, broken into pieces (or mafalda pasta)
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2 cups fresh kale, chopped (or substitute spinach/broccoli)
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1 cup heavy cream (or milk/coconut milk)
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1 tbsp brown sugar (optional, or substitute honey)
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2 cups shredded mozzarella cheese (for topping)
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Salt and pepper, to taste
Instructions
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Heat olive oil in a large soup pot over medium heat. Add onion, red pepper flakes, and a pinch of salt. Sauté for 3 minutes. Add garlic and cook 3 minutes more.
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Stir in butternut squash, Italian seasoning, and another pinch of salt. Cook over medium-high heat for 5 minutes until edges start to caramelize.
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Add broth and parmesan rind. Bring to a boil and simmer 10 minutes. Remove rind and puree half the soup with an immersion blender. Return rind to pot.
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Stir in lasagna noodles. Simmer 8–10 minutes until pasta is tender.
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Turn off heat. Stir in kale, heavy cream, and brown sugar. Season with salt and pepper to taste.
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Ladle soup into bowls and top each serving with a generous handful of mozzarella cheese.
Notes
Make Ahead Tip: Cook the soup without pasta, then add noodles when reheating to avoid mushiness.
Storage: Refrigerate for up to 4 days; add broth when reheating to thin.
Freezer Friendly: Freeze without pasta; add fresh noodles when serving.
Substitutions: Spinach or broccoli instead of kale; honey instead of brown sugar; coconut milk instead of cream for dairy-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 870 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 55 mg