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Butternut Squash Lasagna Soup with Kale & Mozzarella

A comforting soup that combines the flavors of lasagna with the warmth of butternut squash, creamy mozzarella, and vibrant kale.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 butternut squash, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 2 cups kale, chopped
  • 8 oz lasagna noodles, broken into pieces
  • 1 cup mozzarella cheese, shredded
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • drizzle Olive oil

Method
 

Sauté the Base
  1. Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s translucent. Toss in the minced garlic and sauté for an additional minute, releasing a heavenly aroma.
Add the Squash
  1. Stir in the diced butternut squash and Italian seasoning. Let this mixture cook for about 3-4 minutes, allowing the squash to absorb some of the flavors.
Incorporate the Liquids
  1. Pour in the vegetable broth and diced tomatoes. Season with salt and pepper to taste. Bring the soup to a gentle boil.
Cook the Noodles
  1. Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer and cook uncovered for about 10-12 minutes, or until the noodles and squash are tender.
Final Touches
  1. Stir in the chopped kale and cook for an additional 2-3 minutes, just until the kale wilts. Remove from heat and stir in the shredded mozzarella cheese until it’s melted and gooey.
Serve Hot
  1. Ladle into bowls and garnish with additional mozzarella or herbs, if desired. Enjoy your warm bowl of Butternut Squash Lasagna Soup with Kale & Mozzarella!

Notes

For substitutions, try spinach or Swiss chard instead of kale; ricotta or Parmesan blend for a different cheese. Store leftovers in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.