If you’re craving a bowl that feels like a big, warm hug from the inside, the Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe is exactly what you need. This soup masterfully captures all the comforting flavors of a classic lasagna—rich tomato, earthy herbs, gooey cheese—but in a cozy, spoonable form packed with vibrant butternut squash and hearty kale. It’s a delicious twist on traditional lasagna without all the fuss of layering noodles and baking. Whether it’s a chilly weeknight or a weekend treat, this soup brings soul-satisfying comfort and a brilliant splash of color to your table.
Ingredients You’ll Need
The magic of this Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe lies in its straightforward, wholesome ingredients. Each one plays a crucial role, whether it’s the sweet butternut squash adding velvety texture or the fresh kale bringing a lovely, leafy bite and pop of green. Simple pantry staples and fresh produce combine to create layers of flavor and luscious textures.
- 1 tablespoon olive oil: For sautéing and adding a subtle richness to the base.
- 1 large onion, diced: Builds the aromatic foundation with natural sweetness.
- 3 cloves garlic, minced: Brings a warm, inviting depth of flavor.
- 4 cups butternut squash, peeled and cubed: The star ingredient that adds creaminess and natural sweetness.
- 8 cups vegetable broth: Provides the comforting, flavorful liquid base.
- 1 can (14 ounces) diced tomatoes: Adds brightness and that classic lasagna tomato tang.
- 1 teaspoon dried thyme: A delicate herb that enhances the savory profile.
- 1 teaspoon dried oregano: Gives the soup that unmistakable Italian flair.
- Salt and pepper to taste: Essential seasonings to balance and elevate all flavors.
- 8 lasagna noodles, broken into pieces: Adds satisfying bite and familiar pasta texture.
- 4 cups fresh kale, chopped: Introduces a nutritious, slightly earthy crunch.
- 1 cup mozzarella cheese, shredded: Melts into creamy, stretchy cheese goodness.
- 1/2 cup Parmesan cheese, grated: Offers nutty, sharp notes that deepen the flavor.
- Fresh basil, for garnish: Adds fresh, herbal brightness and a gorgeous finishing touch.
How to Make Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe
Step 1: Sauté Onions and Garlic
Start by heating olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent and soft—about 5 minutes. This step unlocks the onion’s natural sweetness. Then, toss in the minced garlic and cook for another minute until the aroma fills your kitchen, creating a fragrant base that will make the whole soup smell irresistible.
Step 2: Add Butternut Squash and Broth
Next, stir in the cubed butternut squash, followed by the vegetable broth and diced tomatoes. Sprinkle in dried thyme and oregano, then season with salt and pepper. These herbs bring a classic Italian flavor that perfectly complements the sweetness of the squash. Bring everything to a boil, then reduce the heat and let it simmer for 15 to 20 minutes, allowing the squash to soften into tender little cubes that will melt beautifully in every bite.
Step 3: Cook the Lasagna Noodles
Time to add some pasta heartiness! Add the broken lasagna noodles to the pot and cook for about 10 minutes until they reach an al dente texture. Breaking the noodles keeps the soup casual and easy to eat with a spoon, mimicking the feel of layered lasagna noodles in a completely new way.
Step 4: Wilt the Kale
Stir in the chopped kale and cook for an additional 5 minutes until it wilts down, turning a vibrant shade of green. The kale adds both nutrition and a subtle earthiness that contrasts beautifully with the sweet squash and creamy cheese.
Step 5: Melt in the Cheeses
Finally, mix in shredded mozzarella and grated Parmesan. Stir gently to melt the cheeses into the soup, giving it a luscious, velvety creaminess that’s pure comfort food in a bowl. Taste and adjust the seasoning if needed—this is your moment to make the soup perfectly yours.
Step 6: Serve Hot with Fresh Basil
Ladle the piping hot soup into bowls and garnish with fresh basil. The basil adds a fragrant pop that makes every spoonful feel fresh and festive.
How to Serve Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe
Garnishes
Fresh basil is your best friend here, adding a bright, herbal lift to the rich and creamy soup. For an extra touch, sprinkle some crushed red pepper flakes if you like a hint of heat or a drizzle of good-quality olive oil to jazz up the finish.
Side Dishes
This soup pairs wonderfully with crusty garlic bread or a warm baguette for dunking. A simple mixed green salad dressed with lemon vinaigrette also complements this hearty soup beautifully, balancing richness with crisp freshness.
Creative Ways to Present
Serve the soup in rustic ceramic bowls for that cozy, homestyle feel. If you want to be playful, fill mini hollowed-out bread bowls for an irresistibly charming presentation perfect for dinner parties or casual gatherings. A sprinkle of extra shredded mozzarella on top just before serving adds a melty, cheesy cap that’s absolutely dreamy.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers taste even better the next day. Just make sure to give it a good stir before reheating.
Freezing
You can freeze the Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe for up to 3 months. To keep the best texture, freeze without the fresh kale and mozzarella, then add those fresh ingredients when reheating to preserve their taste and texture.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. If the soup thickens too much, add a splash of vegetable broth or water to loosen it up. Add fresh kale and cheese during the last few minutes of warming to keep their flavors vibrant and textures perfect.
FAQs
Can I use other types of squash for this recipe?
Absolutely! While butternut squash gives a lovely sweetness and smooth texture, you can substitute with acorn squash or pumpkin. Just keep in mind that these may alter the flavor slightly but still taste delicious.
Is it possible to make this soup vegan?
Yes! Swap out the mozzarella and Parmesan for your favorite plant-based cheese alternatives, or simply omit them and finish with a drizzle of nutritional yeast or a splash of coconut cream for richness.
Can I use dried instead of fresh kale?
Fresh kale is preferred for color and texture, but if you only have dried kale, add it early in the cooking process so it has time to rehydrate and soften properly.
What’s the best way to break lasagna noodles for the soup?
Simply snap the noodles into bite-sized pieces by hand or cut them with kitchen scissors. This helps the noodles cook evenly and makes the soup easier to eat without big pasta chunks.
Can I add protein to this soup?
Definitely! Stir in cooked Italian sausage, shredded chicken, or white beans for an extra boost of protein. Just add them toward the end of cooking to keep the flavors harmonious.
Final Thoughts
This Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe perfectly marries the richness of traditional lasagna with the ease and comfort of a hearty soup. It’s a vibrant, cozy dish that’s both satisfying and nourishing, guaranteed to win over your taste buds and your heart. Don’t hesitate to bring this delicious bowl of sunshine into your kitchen soon—you’ll be so glad you did!
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Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 40m
- Total Time: 0h 55m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This comforting Butternut Squash Lasagna Soup with Kale & Mozzarella combines the rich flavors of classic lasagna with the warmth of a hearty soup. It features tender butternut squash, nutritious kale, and melted mozzarella and Parmesan cheeses, all simmered together with aromatic herbs and broken lasagna noodles to create a delicious, creamy, and satisfying meal perfect for cozy days.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed
- 8 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Lasagna & Greens
- 8 lasagna noodles, broken into pieces
- 4 cups fresh kale, chopped
Cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Garnish
- Fresh basil, for garnish
Instructions
- Sauté onions: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, developing a sweet and fragrant base for the soup.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant, taking care not to burn it.
- Add squash and herbs: Incorporate the cubed butternut squash into the pot, then pour in the vegetable broth and diced tomatoes. Stir in dried thyme, oregano, and season with salt and pepper to taste.
- Simmer the soup: Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes, until the butternut squash is tender and flavors meld together.
- Cook the noodles: Add the broken lasagna noodles to the simmering soup. Cook for 10 more minutes until the noodles are al dente, absorbing the soup’s rich flavors.
- Add kale: Stir in the chopped kale and cook for an additional 5 minutes, allowing the greens to wilt perfectly.
- Melt cheeses: Mix in the shredded mozzarella and grated Parmesan cheeses. Stir until the cheeses melt completely and the soup turns creamy and luscious.
- Adjust seasoning: Taste the soup and add more salt or pepper if needed for balanced flavor.
- Serve and garnish: Ladle the hot soup into bowls and garnish each serving with fresh basil leaves for a fresh, aromatic finish.
Notes
- For a vegan version, substitute the cheeses with vegan mozzarella and Parmesan alternatives or omit them entirely.
- Feel free to use gluten-free lasagna noodles to make this recipe gluten-free.
- If you prefer a thicker soup, blend a portion of the soup before adding the noodles.
- Fresh kale can be substituted with spinach or Swiss chard as preferred.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
