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Butternut Squash Lasagna Soup With Kale And Mozzarella

Butternut squash lasagna soup with kale and mozzarella is an Italian-American bowl of creamy, thick broth with tender squash, wilted greens, and broken lasagna noodles. Simmered until the noodles cook through, then finished with parmesan and melty mozzarella in each serving.
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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
  

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
vegetable or chicken 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 the olive oil in a large pot over medium heat, then sauté the onion for 4 minutes until softened. Add the garlic and chopped fresh sage and cook for 2 minutes, stirring, until fragrant.
Simmer squash
  1. Add the butternut squash and broth, then bring the mixture to a boil and simmer for 15 minutes until the squash is tender. Mash about half the squash in the pot to thicken the broth while leaving some cubes for texture.
Cook noodles
  1. Stir in the broken lasagna noodles, dried thyme, and nutmeg, then simmer for 10-12 minutes until the noodles are cooked through. Keep the soup at a gentle simmer so the noodles soften evenly.
Finish with kale and dairy
  1. Stir in the heavy cream and the chopped kale, then cook for 3-4 minutes until the kale is wilted. The soup should look creamy and slightly thickened.
  2. Season with salt and pepper to taste, then stir in the grated parmesan until melted and smooth.
Serve with mozzarella
  1. Ladle the soup into bowls and place a generous handful of shredded mozzarella on top of each portion to melt. Serve immediately while the cheese is still gooey.

Notes

For the best texture, mash about half the squash after the first simmer so the soup turns creamy without fully pureeing it. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove to avoid overcooking noodles. Freezing is not recommended because lasagna noodles can soften too much after thawing. If you want a lighter option, swap the heavy cream for evaporated milk or a reduced-fat cream alternative while keeping the same simmer times.