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Butternut Squash Lasagna Soup With Kale And Mozzarella

Butternut squash lasagna soup with kale and mozzarella is a creamy, thick Italian-American broth loaded with tender squash and broken lasagna noodles. Simmered until the noodles cook and kale wilts, then finished with melted mozzarella for a gooey, bowl-ready texture.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

butternut squash
  • 3 cup butternut squash, peeled and cubed
kale
  • 2 cup kale, stems removed and roughly chopped
onion
  • 1 onion, diced
garlic
  • 4 garlic, minced
vegetable or chicken broth
  • 4 cup vegetable or chicken broth
heavy cream
  • 1 cup heavy cream
olive oil
  • 2 tbsp olive oil
fresh sage
  • 1 tbsp fresh sage, chopped
dried thyme
  • 1 tsp dried thyme
nutmeg
  • 0.25 tsp nutmeg
lasagna noodles
  • 8 lasagna noodles, broken into pieces
shredded mozzarella
  • 1.5 cup shredded mozzarella, divided
parmesan
  • 0.5 cup parmesan, grated
salt and pepper
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat. Sauté the onion for 4 minutes until softened, then add the garlic and chopped sage and cook for 2 minutes, stirring until fragrant (visual cue: you’ll see bubbling around the aromatics).
Simmer the squash
  1. Add the butternut squash and the broth, then bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes until the squash cubes are tender.
  2. Mash about half the squash in the pot to thicken the broth. Stir well so the texture looks creamy with visible chunks (visual cue: the soup turns slightly thicker and more opaque).
Cook the noodles
  1. Add the broken lasagna noodles, dried thyme, and nutmeg to the pot. Simmer for 10-12 minutes until the noodles are cooked and the soup looks gently thickened (visual cue: noodles soften and sink).
Finish with kale and cheese
  1. Stir in the heavy cream and the chopped kale. Cook for 3-4 minutes until the kale is wilted and bright green (visual cue: leaves soften and reduce in volume).
  2. Season with salt and pepper to taste, then stir in the grated parmesan. Keep stirring until it melts into the broth and the soup looks smooth and glossy (visual cue: no dry cheese streaks remain).
Serve with melted mozzarella
  1. Ladle the soup into bowls and top each bowl with a generous handful of shredded mozzarella. Let it melt on top when it hits the hot soup (visual cue: mozzarella becomes glossy and stretchy).

Notes

For extra thick, mash a little more of the squash after the first simmer (don’t overdo it or the soup may get too dense). Refrigerate in an airtight container up to 3 days; reheat gently on the stove, adding a splash of broth or water if it thickens. Freezing is not recommended because the noodles and cream can change texture. For a lighter option, use half-and-half instead of heavy cream.