This butternut squash white lasagna soup is loaded with kale and lots of ooey gooey mozzarella. It's the perfect cozy soup recipe for Fall!
Why You'll Love It
Y’all, this Butternut Squash Lasagna Soup with Kale is the cozy, comforting cheesy hug you didn’t know you needed!
It’s got that creamy, dreamy butternut squash base, seasoned with just the right amount of garlic, brown sugar and Italian spices. The squash caramelizes perfectly, giving the soup that irresistible depth of flavor.
And then, we’ve got lacinato kale—healthy and hearty, but don’t worry, we’re balancing all that goodness with a touch of indulgence.
Oh, and the pasta? I love using mafalda (like in this mafalda pasta recipe!) because it’s basically baby lasagna noodles, so you’re getting that lasagna vibe without the whole assembly situation. It soaks up all that rich broth, which is laced with a parmesan rind for that umami goodness.
And the grand finale? Lots of melted mozzarella. We're talking big handfuls of gooey, melty Land O’ Lakes® Farmstyle Shreds on top of each bowl. It's cheesy perfection that pulls it all together, turning a humble bowl of soup into something decadent.
You'll love how it feels like comfort food with a fresh, modern twist! Let's dive in, y'all!
Ingredients & Substitutions
- Olive Oil: Any neutral oil will work in place of live oil.
- Onion: I recommend using a sweet onion (such as a vidalia onion) in this recipe to play up the sweetness of the butternut squash.
- Red Pepper Flakes: Red pepper flakes are totally optional but having just the slightest amount of heat in this recipe is amazing. I sweat it's not spicy - the red pepper flakes just add depth!
- Garlic: Fresh garlic cloves are best but you could use the minced jarred kind if you prefer.
- Butternut Squash: If you wanted to try to use another kind of hearty, fall squash, go for it! I haven't recipe tested this but have at it!
- Italian Seasoning: If you don't have italian seasoning, you could swap it for dried rosemary, thyme, garlic powder, and parsley.
- Vegetable Broth: Chicken broth also works in place of the veggie stock.
- Parmesan Rind: If you don't have a parmesan rind, no worries! It just adds depth and creaminess to the soup. I always keep a ziplock bag of them in my freezer and I recommend you do the same! It adds so much body to the soup!
- Lasagna Noodles: I am using broken mafalda pasta but you could use regular dried lasanga noodles. Just break them up into smaller pieces.
- Kale: If you don't like kale, swap it for fresh spinach or some finely chopped broccoli.
- Heavy Cream: Heavy cream adds even more lusciousness to this soup. You could also use milk, coconut milk or another alternative but it won't be as delicious.
- Brown Sugar: Brown sugar is here only to bring out the sweetness of the butternut squash. If you think the soup is delicious without it, you can leave it out. You could also swap the brown sugar for honey if you prefer.
How to Make it
Saute Onion & Garlic: Add olive oil to a soup pot over medium heat. Add onion, a pinch of salt and red pepper flakes. Cook down for 3 minutes. Add garlic and cook down for another 3 minutes.
Brown Butternut Squash: Add butternut squash, Italian seasoning, and another pinch of salt. Turn the heat up and cook for 5 minutes or until the squash are starting to caramelize.
- Add Broth: Add vegetable stock and parmesan rind and bring back to a boil for 10 minutes. Once the veggies are soft, use an immersion blender to blend up about half of the soup. I recommend removing the parmesan rind before doing this.
Add Pasta: Add pasta and simmer for another 10 minutes or until cooked through.
Add Kale & Cream: Turn the heat off, add fresh kale, heavy cream, brown sugar and stir. Taste and season with salt and pepper if needed.
Add Mozzarella & Serve: Ladle soup into bowls and top with a big handful of Land O’ Lakes® Mozzarella Farmstyle Shreds.
What goes with Lasagna Soup?
I love serving this butternut squash lasagna soup with a few of my other easy recipes. Here are some that I think you'll love!
- Crusty Bread and Olive Oil & Balsamic Vinegar Bread Dip - The Best Recipe!
- Easy Sausage Balls Recipe with Cream Cheese & Bisquick
- Goat Cheese Pepperoni Pizza Dip with Hot Honey
- Shortcut "Fried" Goat Cheese Balls Recipe With Spicy Honey
- Pepperoni Pizza Caesar Wrap
Recipe
Butternut Squash Lasagna Soup with Kale & Mozzarella
Equipment
- Salad Spinner to clean kale
Ingredients
- 2 tablespoon Olive Oil
- 1 medium Sweet Onion finely diced
- ¼ teaspoon Red Pepper Flakes
- 5 cloves Garlic roughly chopped
- 6 cups Butternut Squash about 2lbs
- 2 teaspoon Italian Seasoning
- 2 quarts Vegetable Broth
- 1 chunk Parmesan Rind
- ½ lb Mafalda Pasta (or dried lasagna noodles) broken up
- 2 cups Fresh Kale
- ½ cup Heavy Cream
- ¼ cup Brown Sugar
- 1 cups Low Moisture Mozzarella (I recommend Lake o'Lakes Mozzarella shreds)
Instructions
- Add olive oil to a soup pot over medium heat. Add onion, a pinch of salt and red pepper flakes. Cook down for 3 minutes. Add garlic and cook down for another 3 minutes.
- Add butternut squash, Italian seasoning, and anotheranother pinch of salt. Turn the heat up and cook for 5 minutes or until the squash are starting to caramelize.
- Add vegetable stock and parmesan rind and bring back to a boil for 10 minutes. Remove the rind and use an immersion blender to puree about half of the soup.
- Add the rind back in and add the pasta and simmer for another 10 minutes or until cooked through.
- Turn the heat off, add fresh kale, heavy cream, brown sugar and stir. Taste and season with salt and pepper if needed.
- Ladle soup into 4 bowls and top with a big handful of Land O’ Lakes® Mozzarella Farmstyle Shreds (about ½ cup each)