Butternut Squash Lasagna Soup With Kale And Mozzarella

Butternut squash lasagna soup simmers tender squash and al dente noodles in a tomato broth with kale. Each bowl is served over shredded mozzarella, which softens under the hot soup.

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Prep Time 20

Cook Time 28

Standing 1

Total Time 49

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 430

Ingredients Equipment Method Notes

Ingredients

For the soup

2 tbsp olive oil
1 yellow onion medium, diced
3 cloves garlic minced
2 tbsp tomato paste
1 tsp Italian seasoning
1 tsp kosher salt
0.25 tsp black pepper
0.25 tsp crushed red pepper flakes optional
2 lb butternut squash peeled, seeded, and cut into 1/2-inch cubes
1 can (28 oz) crushed tomatoes
8 cups low-sodium chicken or vegetable broth
8 oz lasagna noodles broken into 2-inch pieces
5 oz kale stemmed and chopped

For serving

8 oz mozzarella shredded, low-moisture

Equipment

1 6-quart Dutch oven

Method

Make the soup

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.

Serve

Divide the mozzarella among 6 bowls.
Ladle the hot soup over the mozzarella and let stand for 1 minute before serving.

Notes

For the best texture, add the kale just before serving. Refrigerate leftovers for up to 4 days; freezing is not recommended because the noodles can soften. Use vegetable broth for a vegetarian version.