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Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe

Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe
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★★★★★

4.8 from 11 reviews

This Butternut Squash Lasagna Soup with Kale & Mozzarella is a hearty and comforting twist on traditional lasagna, featuring creamy butternut squash, tender pasta, fresh kale, and melted mozzarella cheese in a flavorful broth infused with Italian seasoning and Parmesan rind.

Ingredients

Scale

Sauce and Soup Base

  • 2 tbsp Olive Oil
  • 1 medium Sweet Onion, finely diced
  • 1/4 tsp Red Pepper Flakes
  • 5 cloves Garlic, roughly chopped
  • 6 cups Butternut Squash (about 2 lbs), peeled and cubed
  • 2 tsp Italian Seasoning
  • 2 quarts Vegetable Broth
  • 1 chunk Parmesan Rind

Pasta & Greens

  • 1/2 lb Mafalda Pasta (or dried lasagna noodles), broken up
  • 2 cups Fresh Kale, chopped

Finishing Ingredients

  • 1/2 cup Heavy Cream
  • 1/4 cup Brown Sugar
  • 1 cup Low Moisture Mozzarella Cheese (such as Land O’ Lakes Mozzarella Farmstyle Shreds)

Instructions

  1. Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add diced onion, a pinch of salt, and red pepper flakes. Cook for about 3 minutes until onions soften. Add chopped garlic and cook another 3 minutes, stirring to prevent burning.
  2. Cook Butternut Squash: Stir in the cubed butternut squash, Italian seasoning, and another pinch of salt. Increase heat to medium-high and cook for 5 minutes, stirring occasionally, until the squash begins to caramelize and develop flavor.
  3. Add Broth and Parmesan Rind: Pour in the vegetable broth and add the Parmesan rind chunk. Bring mixture to a boil and let simmer for 10 minutes to allow flavors to meld. Remove the Parmesan rind from the pot.
  4. Puree Part of the Soup: Use an immersion blender to puree about half of the soup directly in the pot, creating a creamy but textured base while retaining some chunks of squash and vegetables.
  5. Cook Pasta: Return the Parmesan rind to the pot, then add the broken pasta pieces. Reduce heat and simmer for approximately 10 minutes, or until the pasta is cooked al dente.
  6. Add Kale and Finish Soup: Turn off the heat. Stir in the fresh kale, heavy cream, and brown sugar. Mix well to combine and melt kale slightly. Taste and adjust seasoning with salt and pepper as needed.
  7. Serve: Ladle the soup into four bowls and top each with about 1/2 cup of shredded mozzarella cheese. Serve immediately while hot and enjoy the cheesy, comforting flavors.

Notes

  • You can substitute mafalda pasta with broken lasagna noodles or rigatoni if needed.
  • For a vegan version, omit heavy cream and mozzarella, and use a plant-based cream alternative and vegan cheese.
  • Adjust the red pepper flakes according to your preferred spice level.
  • Using a Parmesan rind adds depth; if unavailable, add 1/4 cup grated Parmesan cheese instead.
  • Leftovers store well refrigerated for up to 3 days and taste great reheated with an extra splash of broth.

Nutrition

Keywords: Butternut Squash Soup, Lasagna Soup, Vegetarian Soup, Kale Soup, Italian Soup, Comfort Food, Fall Recipes

Find it online: https://zarameals.com/butternut-squash-lasagna-soup-with-kale-and-mozzarella-recipe/