Butternut Squash Lasagna Soup with Kale & Mozzarella

When the crisp air of fall sets in, nothing beats a steaming bowl of comfort food. This Butternut Squash Lasagna Soup with Kale & Mozzarella is exactly that—a cozy, nourishing soup that combines everything we love about lasagna but in a lighter, one-pot format. Imagine the sweetness of roasted butternut squash, the earthy depth of kale, and the melty richness of mozzarella all brought together in a hearty tomato-based broth with tender pasta pieces.

This soup doesn’t just fill your belly—it feels like a hug in a bowl. It’s a great way to sneak in extra veggies, and it’s versatile enough to please picky eaters and adventurous foodies alike. Whether you’re cooking for a busy weeknight or prepping ahead for cozy weekend meals, this recipe checks all the boxes: comforting, wholesome, and simple to make.

The best part? You won’t need to spend hours layering noodles and sauces. With just one pot and about 45 minutes, you’ll have a hearty soup that tastes like it’s been simmering all day. Add some crusty bread on the side, and you’ve got a complete meal that warms you from the inside out.

If you’ve been searching for a new fall favorite, this Butternut Squash Lasagna Soup with Kale & Mozzarella is it.

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What Makes This Butternut Squash Lasagna Soup with Kale & Mozzarella Special?

• One-Pot Meal – Minimal cleanup means you can enjoy your cozy dinner without a pile of dishes.

• Nutrient-Packed – Butternut squash adds natural sweetness and vitamin A, while kale boosts fiber and iron.

• Cheesy Comfort – Melted mozzarella makes every spoonful creamy and satisfying.

• Lasagna-Inspired Twist – All the flavor of lasagna without the hassle of layering noodles.

• Flexible Recipe – Works with gluten-free pasta, plant-based cheese, or extra veggies for personalization.

This recipe isn’t just another soup—it’s a creative way to turn a comfort-food classic into something easier, healthier, and weeknight-friendly.

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Ingredient Notes

• Butternut Squash – Naturally sweet and creamy when cooked. If short on time, use pre-cut cubes or even frozen squash.

• Kale – Adds earthy flavor and hearty texture. Substitute with spinach, Swiss chard, or collard greens if you prefer.

• Mozzarella Cheese – Brings melty richness. Fresh mozzarella pearls or shredded mozzarella both work. For dairy-free, swap in vegan mozzarella.

• Lasagna Noodles – Break into pieces before cooking. Any short pasta (rigatoni, bow-ties, shells) works as a substitute.

• Tomato Base – Crushed tomatoes create a rich, hearty broth. You can also use fire-roasted tomatoes for smoky flavor.

• Onion & Garlic – The flavor base. Don’t skip!

• Vegetable Broth – Keeps it vegetarian, but chicken broth works if you prefer.

• Italian Herbs – Basil, oregano, and thyme bring that lasagna flavor home.

Optional extras: A pinch of red pepper flakes for heat, or fresh parsley for brightness.

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How To Make Butternut Squash Lasagna Soup with Kale & Mozzarella

1. Sauté Aromatics
   Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until softened. Stir in minced garlic and cook 1 minute until fragrant.

2. Cook the Squash
   Add 4 cups cubed butternut squash and cook for 5 minutes, stirring occasionally, until edges start to caramelize. This step boosts sweetness.

3. Build the Broth
   Stir in 1 can (28 oz) crushed tomatoes, 6 cups vegetable broth, 1 teaspoon oregano, 1 teaspoon basil, and ½ teaspoon thyme. Bring to a boil, then reduce heat and simmer 15 minutes, until squash is tender.

4. Add the Pasta
   Break 8–10 lasagna noodles into bite-size pieces and add them to the pot. Cook uncovered for 10–12 minutes, stirring often so they don’t stick together.

5. Finish with Kale
   Stir in 3 cups chopped kale. Cook 2–3 minutes until wilted but still vibrant green. Season with salt and black pepper to taste.

6. Serve with Mozzarella
   Ladle soup into bowls and top each serving with shredded mozzarella or fresh mozzarella pearls. The cheese will melt into gooey perfection.

Quick tip: For extra creaminess, stir in a splash of heavy cream or coconut milk before serving.

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Storage Options

• Room Temperature – Keep no longer than 2 hours after cooking.

• Refrigeration – Store in an airtight container up to 4 days. Pasta will absorb broth, so you may need to add extra when reheating.

• Freezing – Freeze soup without pasta for up to 3 months. Add fresh pasta when reheating for best texture.

• Reheating – Warm gently on the stove or in the microwave. Add extra broth to loosen if too thick.

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Variations and Substitutions

• Creamy Version – Stir in ½ cup heavy cream, ricotta, or coconut milk at the end.

• Protein Boost – Add ground turkey, Italian sausage, or chickpeas.

• Gluten-Free – Use gluten-free pasta or rice instead of lasagna noodles.

• Vegan Twist – Swap mozzarella for plant-based cheese and use coconut milk for creaminess.

• Seasonal Swap – Try pumpkin, acorn squash, or sweet potatoes instead of butternut squash.

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Frequently Asked Questions

1. Can I use frozen butternut squash?
Yes! Frozen squash works perfectly and saves chopping time.

2. How do I keep the pasta from getting mushy?
Cook pasta just until al dente and avoid overcooking. For leftovers, cook pasta separately and add before serving.

3. Can I make this soup ahead of time?
Yes. Prepare the soup without pasta and store it. When ready to eat, cook pasta fresh and stir in.

4. How do I make it spicier?
Add red pepper flakes, cayenne, or spicy Italian sausage for heat.

5. What bread pairs well with this soup?
Crusty sourdough, garlic bread, or focaccia are great for dipping.

6. Can I use other cheeses?
Parmesan, provolone, or even ricotta dollops work beautifully.

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Conclusion

This Butternut Squash Lasagna Soup with Kale & Mozzarella is comfort food at its best—warm, cheesy, and nourishing. It’s an easy weeknight recipe that transforms simple ingredients into a cozy, crowd-pleasing meal. Try it once, and it just might become your new fall tradition.

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