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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 pot meal with tender squash cubes and broken lasagna noodles. The broth gets thick when you mash half the squash, then kale wilts in the cream before topping 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: 525
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash lasagna soup base
  • 3 cup butternut squash
  • 2 cup kale
  • 1 onion
  • 4 garlic
  • 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
  • 8 lasagna noodles
  • 1.5 cup shredded mozzarella divided
  • 0.5 cup parmesan grated
  • 0.5 salt to taste
  • 0.5 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat olive oil in a large pot over medium heat, then sauté the onion for 4 minutes until softened and translucent. Stir to prevent browning.
  2. Add the garlic and chopped fresh sage, then cook for 2 minutes until fragrant. Keep the heat at a steady medium so garlic doesn’t burn.
Simmer squash
  1. Add the butternut squash and the vegetable or chicken broth, then bring the pot to a boil. Reduce to a simmer and cook for 15 minutes, until the squash is tender.
  2. Mash about half of the squash in the pot to thicken the broth, leaving the rest in cubes for texture. Stir until the soup looks creamy and textured.
Cook lasagna noodles
  1. Add the broken lasagna noodles, dried thyme, and nutmeg, then simmer for 10–12 minutes until the noodles are cooked through. Stir occasionally so the noodles don’t stick.
Wilt kale and finish
  1. Stir in the heavy cream and kale, then cook for 3–4 minutes until the kale is wilted. The soup should look creamy and bright green throughout.
  2. Season with salt and pepper to taste, then stir in the grated parmesan until melted and smooth. Adjust seasoning if needed.
Serve with mozzarella
  1. Ladle the soup into bowls and add a generous handful of shredded mozzarella on top so it melts. Let it sit briefly until the cheese turns glossy.

Notes

Pro tip: mash the squash while it’s gently simmering so the texture turns thick and velvety without making it fully smooth. Store leftovers in the fridge up to 3 days; reheat gently on the stovetop, adding a splash of broth if needed. Freezing is not recommended because cream can separate after thawing. For a lighter option, use half-and-half or evaporated milk instead of heavy cream and add parmesan to maintain richness.