Butternut squash lasagna soup with kale and mozzarella is everything I love about cozy fall dinners—rich, creamy, and packed with flavor. The squash gets roasted until it’s golden and sweet, then blended into a velvety broth with garlic, herbs, and a Parmesan rind that makes the whole house smell like comfort.
Broken lasagna noodles give it that hearty, pasta-night feel, while kale adds a pop of green that even the kids don’t mind. And the best part? That gooey mozzarella on top, melting into every spoonful. It’s the kind of soup that disappears fast and gets requested even faster.
Love Squash Recipes? Try my Million Dollar Spaghetti Squash Pasta or this Roasted Delicata squash next.
Why You’ll Love This Recipe
My mother-in-law literally asked for the recipe after one spoonful, and she NEVER asks for recipes. The butternut squash gets all sweet and caramelized, the broken pasta pieces are perfect for scooping, and that melted mozzarella on top? Pure heaven. Even my veggie-hating nephew cleaned his bowl and asked for seconds.
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Butternut Squash Lasagna Soup with Kale and Mozzarella
- Total Time: 40 minutes
- Yield: About 8 cups
Description
This hearty vegetarian soup combines caramelized butternut squash, tender pasta, fresh kale, and melted mozzarella in a Parmesan-infused broth. Ready in 40 minutes and perfect for meal prep.
Ingredients
Main ingredients:
- 2 tablespoons olive oil
- 1 big yellow onion, chopped up
- 4 garlic cloves, minced
- 3 pounds butternut squash, peeled and cubed (roughly 6 cups)
- 1 teaspoon Italian seasoning
- Tiny pinch red pepper flakes
- Salt and pepper
- 6 cups veggie broth (chicken broth works too)
- 1 Parmesan rind (seriously, save these!)
- 8 oz lasagna noodles, broken into chunks
- 3 cups fresh kale, chopped with stems removed
- ½ cup heavy cream
For topping:
- 2 cups fresh mozzarella, torn up
- Extra Parmesan for sprinkling
- Fresh basil if you have it
Instructions
Step 1: Get your olive oil hot in that big Dutch oven over medium heat. Throw in your chopped onion and let it cook for about 6 minutes until it’s soft and starting to look golden. Add the garlic and stir it around for maybe a minute – you’ll smell it right away.
Step 2: Here’s where it gets good – add all that cubed butternut squash along with the Italian seasoning, red pepper flakes, and some salt. Don’t just stir it once and walk away! Keep stirring every minute or so for about 5-7 minutes until you see those gorgeous golden edges forming. This is what makes the soup taste amazing, so don’t rush it.
Step 3: Pour in all your broth and drop in that Parmesan rind. Bring it up to a boil, then turn it down so it’s just bubbling gently. Let it simmer for 10 minutes until your fork goes through the squash easily.
Step 4: Time for the pasta! Add those broken lasagna pieces and cook them for 10-12 minutes until they’re al dente. Give it a stir every few minutes so nothing sticks to the bottom.
Step 5: Turn off the heat and fish out that Parmesan rind with a spoon. If you’ve got a hand blender, give the soup just a few quick buzzes – you want it chunky, not smooth! No blender? No problem, just mash some of the squash with your spoon.
Step 6: Stir in your chopped kale and heavy cream. The hot soup will wilt the kale in about 2 minutes, so don’t put the heat back on. Taste it and add more salt and pepper if you need to.
Step 7: Ladle this beautiful soup into bowls and pile on that torn mozzarella. Watch it melt and get all stretchy – it’s the best part!
Notes
Prep your squash ahead: I cube mine up the night before and stick it in the fridge – saves so much time
Break those noodles right: About 2-inch pieces are perfect for getting everything on your spoon
Fresh mozzarella is everything: The cheap stuff works fine, but fresh mozzarella melts like a dream
Keep that kale bright: Add it when the heat’s off and it stays gorgeous and green
Too thick? Too thin? More broth thins it out, blend more squash to thicken it up
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Ingredient List
Main ingredients:
- 2 tablespoons olive oil
- 1 big yellow onion, chopped up
- 4 garlic cloves, minced
- 3 pounds butternut squash, peeled and cubed (roughly 6 cups)
- 1 teaspoon Italian seasoning
- Tiny pinch red pepper flakes
- Salt and pepper
- 6 cups veggie broth (chicken broth works too)
- 1 Parmesan rind (seriously, save these!)
- 8 oz lasagna noodles, broken into chunks
- 3 cups fresh kale, chopped with stems removed
- ½ cup heavy cream
For topping:
- 2 cups fresh mozzarella, torn up
- Extra Parmesan for sprinkling
- Fresh basil if you have it
Don’t have something?
- No Parmesan rind? Grate ½ cup fresh Parmesan at the end instead
- Kale? Spinach works great
- Lasagna noodles? Any chunky pasta works – penne, rigatoni, whatever
Why These Ingredients Work
Okay, so the butternut squash thing – when you dice it up and let it get all golden in the pan, it tastes like candy but in soup form. That Parmesan rind I always save? It’s basically a flavor bomb that melts into the broth without making it weird or chunky. The kale stays pretty and green if you add it last, and those broken lasagna pieces are way better than regular pasta because they hold onto all the good stuff.
Essential Tools and Equipment
- Big pot or Dutch oven
- Sharp knife
- Cutting board
- Wood spoon for stirring
- Hand blender (nice to have but not required)
- Ladle
- Bowls for serving
How To Make Butternut Squash Lasagna Soup with Kale and Mozzarella
Step 1: Get your olive oil hot in that big Dutch oven over medium heat. Throw in your chopped onion and let it cook for about 6 minutes until it’s soft and starting to look golden. Add the garlic and stir it around for maybe a minute – you’ll smell it right away.
Step 2: Here’s where it gets good – add all that cubed butternut squash along with the Italian seasoning, red pepper flakes, and some salt. Don’t just stir it once and walk away! Keep stirring every minute or so for about 5-7 minutes until you see those gorgeous golden edges forming. This is what makes the soup taste amazing, so don’t rush it.
Step 3: Pour in all your broth and drop in that Parmesan rind. Bring it up to a boil, then turn it down so it’s just bubbling gently. Let it simmer for 10 minutes until your fork goes through the squash easily.
Step 4: Time for the pasta! Add those broken lasagna pieces and cook them for 10-12 minutes until they’re al dente. Give it a stir every few minutes so nothing sticks to the bottom.
Step 5: Turn off the heat and fish out that Parmesan rind with a spoon. If you’ve got a hand blender, give the soup just a few quick buzzes – you want it chunky, not smooth! No blender? No problem, just mash some of the squash with your spoon.
Step 6: Stir in your chopped kale and heavy cream. The hot soup will wilt the kale in about 2 minutes, so don’t put the heat back on. Taste it and add more salt and pepper if you need to.
Step 7: Ladle this beautiful soup into bowls and pile on that torn mozzarella. Watch it melt and get all stretchy – it’s the best part!
Expert Tips
Ina Garten always says to season as you go, and she’s spot on! Don’t wait until the end to add salt – season the onions, season the squash, taste the broth. Each little bit of seasoning builds up incredible flavor.
You Must Know
Don’t skip browning the squash! Those golden edges on the butternut squash are where all the sweetness lives. Also, take the soup off the heat before adding kale and cream – this keeps the cream from getting weird and the kale stays bright green.
Personal Secret: I keep a freezer bag full of Parmesan rinds because I’m basically obsessed with them now. If you don’t save yours (start saving them!), just grate some fresh Parmesan right into the hot soup at the end – it totally works and tastes incredible.
Pro Tips & Cooking Hacks
- Prep your squash ahead: I cube mine up the night before and stick it in the fridge – saves so much time
- Break those noodles right: About 2-inch pieces are perfect for getting everything on your spoon
- Fresh mozzarella is everything: The cheap stuff works fine, but fresh mozzarella melts like a dream
- Keep that kale bright: Add it when the heat’s off and it stays gorgeous and green
- Too thick? Too thin? More broth thins it out, blend more squash to thicken it up
Flavor Variations / Suggestions
Meat lovers version: Brown 1 pound Italian sausage before adding the onions, then keep going with the recipe
Vegan style: Skip the Parmesan rind and cream, use nutritional yeast and coconut milk instead
Spice it up: Double the red pepper flakes and toss in a diced jalapeño with the onions
Herb garden: Finish with fresh basil, oregano, or drizzle some basil oil on top
Make-Ahead Options
This soup tastes even better tomorrow – I swear the flavors just get more amazing overnight! Keep it in the fridge for up to 4 days, but don’t add the mozzarella until you’re heating it up to eat. The pasta soaks up some liquid while it sits, so you might need to splash in a little more broth when you reheat it.
Freezer trick: Make a double batch and freeze half before you add the pasta and kale. It keeps for 3 months, though the pasta might get a little softer when you thaw it.
Recipe Notes & Baker’s Tips
The trick with this soup is getting different textures going – some smoothness from blending the squash a little, chewiness from the pasta, and that fresh pop from the kale. If your squash isn’t getting golden, your heat’s probably too low or you’ve got too much squash crowded in the pan.
Serving Suggestions
This soup is basically begging for crusty sourdough bread or my favorite grilled cheese made with sharp cheddar. I love serving it in deep bowls with extra Parmesan on the side and maybe a simple arugula salad with lemon dressing. It also looks gorgeous with fresh basil leaves on top or a drizzle of good olive oil.
Wine pairing: A crisp Pinot Grigio or light Chianti goes perfectly with the earthy squash and bright kale.
I hope this becomes your new cold-weather comfort food obsession – I have a feeling it’s gonna be on repeat in your kitchen!
Sending warm bowls and full hearts from mine to yours!
How to Store Your Butternut Squash Lasagna Soup
Refrigerator: Store covered for up to 4 days. The flavors get even better overnight!
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over medium-low heat, stirring every so often. Add a splash of broth if it’s too thick. Top with fresh mozzarella just before serving.
Allergy Information
Contains: Dairy (cheese, cream), Gluten (pasta)
Gluten-free option: Use gluten-free pasta or swap in cauliflower florets
Dairy-free version: Replace heavy cream with coconut milk and use nutritional yeast instead of cheese
Questions I Get Asked A Lot
Can I use frozen butternut squash?
Totally! Just thaw and drain it first, though you might miss some of that lovely caramelization.
What if I don’t have a hand blender?
No worries! You can carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, then stir it back in.
Can I make this in a slow cooker?
Yes! Sauté the vegetables first, then transfer everything except the kale and cream to your slow cooker. Cook on low for 4-6 hours, then stir in kale and cream in the last 10 minutes.
How do I know when the butternut squash is properly caramelized?
Look for golden-brown edges and a slightly sweet smell. The squash should be tender but still hold its shape.
Can I substitute the kale with other greens?
Definitely! Spinach, Swiss chard, or even arugula work great. Just adjust the cooking time accordingly.
💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your variations and which toppings your family loved most. Did someone in your house become the designated mozzarella-stretcher? Share your photos – I live for those cheese-pull shots!
