The onion softens first, then the tomato paste and garlic turn fragrant in the same pot where the squash and broth will simmer. When the broken lasagna noodles go in, they cook right in that tomato-rich broth instead of in a separate pan. That’s what makes this butternut squash lasagna soup with kale and mozzarella feel like lasagna and soup at once, without a stack of dishes afterward.
I like the way the squash softens while the noodles stay pleasantly firm, with kale stirred in at the end for a fresh green finish. Each bowl gets its own handful of shredded mozzarella, so the hot soup melts it into stretchy, creamy strands. Keep the squash pieces even and the noodles moving as they simmer, and you’ll have a full pot ready to ladle into six bowls.
Kitchen Note
Put the mozzarella in the bowls before ladling in the soup. Each serving gets an even amount, and the cheese softens into the hot broth instead of melting into one big layer in the pot.
Save this butternut squash lasagna soup with kale and mozzarella for a cozy, one-pot dinner with tender squash, tomato broth, and melty cheese.
Why the Lasagna Noodles Cook Right in the Tomato Broth
Cooking the broken noodles in the soup does more than save you from boiling pasta separately. As the noodles simmer, they release a little starch into the crushed tomato and broth mixture, giving the liquid a fuller, more cohesive texture. The result should still be soup, not a thick pasta bake, but it has more body than broth poured over separately cooked noodles.
That one-pot approach also means the pasta keeps absorbing liquid as it sits. Stirring often while it cooks helps the pieces move through the pot and cook evenly, and serving once they’re al dente preserves their bite. If the soup rests before serving, expect it to thicken; that’s a natural result of the noodles sharing the broth, not a sign that anything went wrong. The squash and tomato bring sweetness and acidity, while the pasta gives each spoonful that familiar lasagna feel.
What the Squash, Tomatoes, and Mozzarella Each Bring
- Butternut squash — Its mild sweetness balances the crushed tomatoes, and the cubes turn tender as the noodles cook. Peel, seed, and cut it into even 1/2-inch pieces so they soften on the same schedule. A firm squash is fine; the important part is getting the cubes close in size.
- Crushed tomatoes and tomato paste — Crushed tomatoes make the soup tomato-forward without losing a little texture. Tomato paste adds a more concentrated base when cooked briefly with the aromatics. Canned crushed tomatoes are a practical choice here; choose a can with a thickness you like rather than substituting a smooth tomato product.
- Low-sodium chicken or vegetable broth — Broth carries the tomato and seasoning through the pot, and the low-sodium choice leaves room for the kosher salt in the soup. Chicken broth gives a savory base; vegetable broth keeps the soup vegetarian. Use either one in the same amount.
- Lasagna noodles — Broken lasagna noodles supply the dish’s signature shape and hearty bite. Break them into pieces about 2 inches long so they’re easy to scoop and cook in the soup. Keep the pieces fairly similar in size, since very small shards soften sooner than the larger pieces.
- Kale — Stemmed, chopped kale holds its shape long enough to bring color and a little chew to the finished soup. Remove the tough stems and chop the leaves before they go into the pot; a quick finish keeps them from cooking down for the whole simmer.
- Shredded low-moisture mozzarella — Low-moisture mozzarella melts readily in the hot soup without adding as much water as a fresh, wet cheese would. The shredded form is easy to divide among the serving bowls, so every portion gets those soft, melty strands.
Building the Soup in One Pot Without Overcooking the Pasta
Soften the Onion and Cook the Tomato Paste
Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the diced onion. Cook for 5 to 7 minutes, stirring occasionally, until it has softened; it shouldn’t need to brown. Add the garlic, tomato paste, Italian seasoning, kosher salt, black pepper, and optional crushed red pepper flakes. Stir constantly for 1 minute so the garlic and seasonings cook through without sitting against the hot pot.
Give the Squash a Short Head Start
Stir in the squash, crushed tomatoes, and broth, then bring the mixture to a boil. Reduce the heat and simmer for 5 minutes before adding the noodles. This short simmer gets the squash cooking in the tomato broth first, giving it a little head start without adding another pan or a separate cooking step. Keep the heat at a simmer rather than a hard boil once you turn it down.
Simmer the Noodles Until Al Dente
Stir in the lasagna noodles broken into 2-inch pieces, then simmer uncovered for 10 to 12 minutes. Stir often as they cook; the pieces can settle among the squash, and moving them through the liquid helps them cook evenly. Start checking for al dente noodles and fork-tender squash as the cooking window ends. If the noodles are still firm, keep simmering until they reach that texture rather than stopping while the centers are chalky.
Wilt the Kale and Finish Each Bowl
Stir in the chopped kale and cook for 2 to 3 minutes, just until the leaves wilt. Divide the shredded mozzarella among 6 bowls, then ladle the hot soup over it. Let each bowl stand for 1 minute before serving so the cheese softens in the heat of the soup. The kale should still look green, and the noodles should have a tender bite rather than falling apart.
Two Simple Ways to Adapt This Pot
Make the soup vegetarian
Use low-sodium vegetable broth in place of chicken broth, keeping the same amount. The squash, tomato, kale, noodles, and mozzarella stay as they are, and the broth keeps the soup savory without meat.
Keep the tomato broth mild
Leave out the optional crushed red pepper flakes for a gentler bowl. The Italian seasoning, garlic, and tomato paste still give the broth its savory character; you simply lose the little spark of heat.
Storage and Reheating
- Refrigerator: Refrigerate leftovers within 2 hours and use them within 3 to 4 days. The noodles will continue to absorb broth, so the soup will be thicker after chilling.
- Freezer: You can freeze leftovers in an airtight container, but the noodles and kale soften more after thawing. Thaw overnight in the refrigerator for more even reheating.
- Reheating: Reheat gently on the stovetop, stirring, until the soup reaches 165°F; add a little broth if it has thickened too much. Avoid a hard boil, which can make the noodles softer and more prone to breaking.
Questions That Come Up While the Soup Cooks
Butternut Squash Lasagna Soup With Kale And Mozzarella
Ingredients
Equipment
Method
- Heat the olive oil in a 6-quart Dutch oven over medium heat.
- Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
- Add the garlic, tomato paste, Italian seasoning, salt, black pepper, and crushed red pepper flakes, and cook for 1 minute, stirring constantly.
- Stir in the squash, crushed tomatoes, and broth, and bring to a boil.
- Reduce the heat and simmer for 5 minutes.
- Stir in the broken noodles and simmer uncovered for 10 to 12 minutes, stirring often, until the noodles are al dente and the squash is fork-tender.
- Stir in the kale and cook for 2 to 3 minutes, until wilted.
- Divide the mozzarella among 6 bowls.
- Ladle the hot soup over the mozzarella and let stand for 1 minute before serving.
