Squash Lasagna Soup Recipe

Introduction

This comforting lasagna soup captures all the rich flavors of classic lasagna in a warm, hearty bowl. It blends tender butternut squash, Italian seasoning, fresh kale, and creamy cheese for a cozy meal that’s perfect any day of the week.

Ingredients

• 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)
• 2 tsp Italian seasoning
• 2 quarts vegetable broth
• 1 chunk Parmesan rind
• 1/2 lb Mafalda pasta (or dried lasagna noodles), broken up
• 2 cups fresh kale
• 1/2 cup heavy cream
• 1/4 cup brown sugar
• 1 cup low moisture mozzarella (such as Land O’ Lakes Mozzarella shreds)

Instructions

1. Step 1: Heat the olive oil in a large soup pot over medium heat. Add the diced onion, a pinch of salt, and red pepper flakes. Cook for about 3 minutes until the onion softens. Add the garlic and cook for another 3 minutes until fragrant.
2. Step 2: Stir in the butternut squash, Italian seasoning, and another pinch of salt. Increase the heat and cook for 5 minutes, letting the squash start to caramelize slightly.
3. Step 3: Pour in the vegetable broth and add the Parmesan rind. Bring the soup to a boil and let it cook for 10 minutes. Remove the rind, then use an immersion blender to puree about half of the soup for a creamy texture.
4. Step 4: Return the Parmesan rind to the pot. Add the broken pasta and simmer for 10 more minutes, or until the pasta is tender.
5. Step 5: Turn off the heat. Stir in the fresh kale, heavy cream, and brown sugar. Taste the soup and season with additional salt and pepper if needed.
6. Step 6: Ladle the soup into bowls and top each with a generous handful (about 1/2 cup) of mozzarella shreds. Serve immediately while the cheese melts into the warm soup.

Tips & Variations

• For extra protein, add cooked Italian sausage or ground beef when sautéing the onions.
• Substitute kale with spinach or Swiss chard for a different leafy green twist.
• If you don’t have an immersion blender, carefully blend half the soup in a regular blender and return it to the pot.
• Use gluten-free pasta to make this recipe gluten-free.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it has thickened. The pasta may absorb more liquid after storing, so adjust consistency as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes! Use a vegan Parmesan rind or omit it entirely, substitute heavy cream with coconut cream or cashew cream, and use vegan mozzarella shreds or nutritional yeast for a cheesy flavor.

What pasta works best in lasagna soup?

Mafalda pasta or broken dried lasagna noodles are ideal for this recipe because they mimic traditional lasagna layers well. Penne or rigatoni can also be used if preferred.

Squash Lasagna Soup Recipe

Print Recipe

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4.4 from 416 reviews

A comforting and hearty Lasagna Soup featuring tender butternut squash, Italian herbs, and broken lasagna noodles simmered in vegetable broth. Finished with fresh kale, creamy heavy cream, a touch of brown sugar, and topped with melted mozzarella cheese for a cozy, flavorful meal.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 and Greens

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

Finishing Touches

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

Instructions

1. Sauté Aromatics: Heat olive oil in a soup pot over medium heat. Add the finely diced onion along with a pinch of salt and red pepper flakes. Cook for 3 minutes until the onions soften. Add the chopped garlic and continue cooking for another 3 minutes until fragrant.
2. Cook Butternut Squash: Add the cubed butternut squash and Italian seasoning along with another pinch of salt. Turn up the heat and cook for about 5 minutes until the squash begins to caramelize slightly, enhancing its natural sweetness.
3. Simmer Soup Base: Pour in the vegetable broth and add the Parmesan rind. Bring the mixture to a boil and let it cook for 10 minutes to develop rich flavors. Remove the Parmesan rind and use an immersion blender to puree about half of the soup, creating a creamy texture while retaining chunks.
4. Add Pasta and Simmer: Return the Parmesan rind to the pot, then add the broken lasagna noodles or mafalda pasta. Simmer for an additional 10 minutes or until the pasta is cooked through but still slightly al dente.
5. Finish Soup: Turn off the heat and stir in the fresh kale, heavy cream, and brown sugar. Adjust seasoning with salt and pepper according to taste to balance flavors.
6. Serve: Ladle the soup evenly into four bowls and generously top each with about 1/2 cup of shredded mozzarella cheese. The residual heat will melt the cheese, adding a creamy, cheesy finish to the soup.

Notes

• You can substitute butternut squash with pumpkin or sweet potato for a similar sweetness and texture.
• Using mafalda pasta or broken lasagna noodles mimics traditional lasagna layers in soup form.
• For a richer flavor, adding more Parmesan rind while simmering enhances depth but remember to remove it before serving.
• This soup can be made vegetarian by ensuring the vegetable broth has no animal products and using vegetarian-friendly cheese.
• Leftovers keep well in the refrigerator for up to 3 days; reheat gently and add a splash of broth or water to loosen the soup if it thickens.

Keywords: Lasagna Soup, Butternut Squash Soup, Italian Soup, Comfort Food, Mozzarella, Vegetarian Soup