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Butternut Squash Lasagna Soup with Kale & Mozzarella

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Ingredients

Scale

  • 2 tbsp olive oil

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 4 cups butternut squash, cubed

  • 1 can (28 oz) crushed tomatoes

  • 6 cups vegetable broth

  • 8–10 lasagna noodles, broken into pieces

  • 3 cups kale, chopped

  • 1 tsp oregano

  • 1 tsp basil

  • ½ tsp thyme

  • Salt & pepper, to taste

  • 1 cup mozzarella cheese (shredded or pearls)

Instructions

  • Heat oil in a pot, sauté onion 3–4 minutes, then add garlic.

  • Stir in squash and cook 5 minutes.

  • Add tomatoes, broth, and herbs. Simmer 15 minutes.

  • Stir in pasta and cook 10–12 minutes until al dente.

  • Add kale, season, and cook 2–3 minutes more.

  • Serve hot with mozzarella on top.

Notes

  • For creaminess, add heavy cream or coconut milk.

  • Store leftovers without pasta for best results.

Nutrition

Find it online: https://sizzlediary.com/butternut-squash-lasagna-soup-with-kale-mozzarella/