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!