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
Scale
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.