Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe

If you’re craving a cozy, hearty dish that feels like a big warm hug in a bowl, then this Butternut Squash Lasagna Soup with Kale & Mozzarella is going to be your new favorite comfort food. It brilliantly captures all the familiar flavors of classic lasagna but in a silky, soupy form that’s perfect for chilly evenings or anytime you want something both nutritious and indulgently delicious. Velvety butternut squash, tender pasta, vibrant kale, and melty mozzarella come together in a way that’s genuinely unforgettable, making each spoonful a celebration of comforting autumnal goodness.

Ingredients You’ll Need

Every ingredient in this recipe plays a special role, from layering flavors to bringing bold textures and colors that make the dish as beautiful as it is tasty. The list is simple but thoughtfully selected to capture the essence of a classic lasagna in a nourishing soup form.

• Olive Oil: This adds richness and is the perfect base for sautéing onions and garlic to build deep flavor.
• Sweet Onion: Adds natural sweetness and a gentle bite that balances the squash.
• Red Pepper Flakes: A subtle kick that lifts the soup’s warmth without overpowering it.
• Garlic: Brings aromatic depth that makes every spoonful comforting and full of umami.
• Butternut Squash: The star ingredient, offering creamy texture and a vibrant color that feels festive.
• Italian Seasoning: A harmonious blend of herbs that adds classic lasagna herbs in every bite.
• Vegetable Broth: Provides a light but flavorful base that keeps the soup well-balanced.
• Parmesan Rind: Adds an irresistible savory undertone with natural richness.
• Mafalda Pasta: Or broken lasagna noodles, perfectly shaped to catch the soup’s delicious sauce.
• Fresh Kale: Adds earthy greens and a bit of bite, enhancing the soup’s nutrition and freshness.
• Heavy Cream: Brings creaminess and smooth mouthfeel reminiscent of classic lasagna cheese sauce.
• Brown Sugar: A touch of sweetness that balances the savory and complements the squash.
• Low Moisture Mozzarella: Melts perfectly on top, delivering gooey, cheesy bliss with every spoonful.

How to Make Butternut Squash Lasagna Soup with Kale & Mozzarella

Step 1: Sauté Aromatics

Begin by heating olive oil in your soup pot over medium heat. Toss in the finely diced sweet onion along with a pinch of salt and red pepper flakes. Let these cook gently for about 3 minutes until the onions soften and start to turn translucent—this creates a savory, fragrant base. Then add the chopped garlic, cooking another 3 minutes to release that warm, familiar aroma that signals dinner is coming together beautifully.

Step 2: Caramelize the Butternut Squash

Next, add the chunks of butternut squash and sprinkle in the Italian seasoning along with another pinch of salt. Increase the heat slightly and cook everything for about 5 minutes, allowing the squash to begin caramelizing. This step is key because it builds those cozy, roasted flavors that make this Butternut Squash Lasagna Soup with Kale & Mozzarella feel indulgent and complex without extra fuss.

Step 3: Simmer with Broth and Parmesan Rind

Pour in the vegetable broth and toss in the parmesan rind, bringing the whole pot back to a boil. Let it cook for about 10 minutes so the squash softens thoroughly and the broth absorbs the rich, cheesy notes from the rind. Once ready, remove the rind, then use an immersion blender to puree roughly half the soup. This technique creates a lovely velvety texture while still leaving delightful chunks of squash for contrast.

Step 4: Cook the Pasta

Return the parmesan rind to the pot and add the broken mafalda pasta strips. Lower the heat and simmer for about 10 more minutes, or until the pasta is perfectly tender. This pasta shape is fantastic here because it holds the broth well, mimicking lasagna noodles but with a fun soup twist.

Step 5: Finish with Kale, Cream, and Mozzarella

Turn off the heat and stir in fresh kale, heavy cream, and a hint of brown sugar. The kale wilts effortlessly, adding vibrant color and nutrition, while the cream rounds out the flavors, making the soup luxuriously smooth. Don’t forget to taste and adjust seasoning with salt and pepper to your liking before serving. Ladle the piping hot soup into bowls and pile on generous handfuls of stretchy mozzarella to melt on top — it’s pure magic.

How to Serve Butternut Squash Lasagna Soup with Kale & Mozzarella

Garnishes

The best way to garnish this soup is with a handful of shredded mozzarella that melts beautifully over the top, adding that irresistible gooey pull with every spoonful. For a little extra flourish, sprinkle fresh chopped basil or a dusting of parmesan if you want to echo those classic Italian flavors even more boldly.

Side Dishes

This soup shines on its own but pairs wonderfully with warm crusty bread or homemade garlic knots to sop up every bit of that luscious broth. A crisp green salad dressed lightly with lemon also complements the creaminess perfectly, bringing freshness to the meal’s balance.

Creative Ways to Present

For a fun twist, serve this soup in individual mini bread bowls or hollowed-out mini pumpkins to impress guests. You can also layer it in clear mugs to show off the vibrant orange squash and green kale layers, turning mealtime into a colorful, inviting experience.

Make Ahead and Storage

Storing Leftovers

Leftover Butternut Squash Lasagna Soup with Kale & Mozzarella keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve the delicate flavors and moisture. When chilled, the flavors deepen, making the next-day servings just as enjoyable.

Freezing

This soup freezes well for up to 3 months. For best results, leave out the mozzarella before freezing—add it fresh when reheating. Freeze in meal-sized portions in sturdy freezer-safe containers, so you can thaw just what you need for an easy, comforting meal anytime.

Reheating

Reheat gently on the stovetop over low heat, stirring often to prevent sticking. Add the mozzarella last, allowing it to melt slowly into the warm soup. If the soup has thickened in the fridge or freezer, stir in a splash of broth or cream to restore its creamy consistency.

FAQs

Can I use dried lasagna noodles instead of mafalda pasta?

Absolutely! Broken dried lasagna noodles work beautifully in this soup and give you that authentic texture. Just be sure to break them into bite-sized pieces so they cook evenly.

Is it possible to make this soup vegan?

Yes, you can easily make a vegan version by using a plant-based cream (like coconut or cashew cream), vegetable broth, and omitting the cheese or swapping it with a vegan mozzarella alternative.

What can I substitute if I don’t have kale?

Spinach, Swiss chard, or collard greens are excellent alternatives that will add a lovely green touch and plenty of nutrients without overpowering the soup’s flavor.

Can I prepare this soup ahead of time?

Definitely! It actually benefits from resting a bit as the flavors meld beautifully. Just add the cheese fresh when serving for that melty, cheesy finish.

How spicy is this soup with the red pepper flakes?

The red pepper flakes add just a subtle warmth that brightens the flavors without making it spicy hot. You can always adjust the amount to suit your taste or omit it if you prefer milder dishes.

Final Thoughts

This Butternut Squash Lasagna Soup with Kale & Mozzarella is the kind of dish you’ll want to keep on regular rotation once you try it. It’s comforting, vibrant, and has just the right balance of wholesome ingredients and comforting richness. Whether you’re warming up after a busy day or inviting friends over for a casual meal, this soup has a way of making moments feel special. I can’t wait for you to give it a try and discover just how joyful a bowl of soup can be!

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