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Squash Lasagna Soup 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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/squash-lasagna-soup-recipe/