If you’re craving a winter warmer that’s both hearty and fresh, this Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe is exactly what you need. Imagine the comforting flavors of classic lasagna transformed into a creamy, vibrant soup that's perfect on cozy evenings or when you want something nourishing yet indulgent. Whether you're cooking for friends or a quiet night in, this soup brings all the cheesy, savory goodness without the fuss of layering noodles.
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In the Kitchen
This soup is a special kind of magic — you get the sweetness of caramelized butternut squash, the earthiness of hearty kale, and the rich, gooey pull of melted mozzarella, all in one bowl. I love how quick it comes together, yet it feels so luxurious.
- Juicy and Tender Every Time: Caramelizing the butternut squash first helps deepen the flavor and keeps it perfectly soft but not mushy.
- Golden, Satisfying Finish: Lots of melty mozzarella isn’t just a topping—it’s what truly pulls the “lasagna” feel into this soup.
- Simple Ingredients, Big Impact: With basic pantry staples and fresh kale, this soup shines without needing hard-to-find items.
- Weeknight to Weekend Ready: Whether it’s a busy Monday or a relaxed Sunday, it’s straightforward enough to whip up anytime.
Ingredients at a Glance
Choosing the right ingredients for your Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe makes all the difference. Fresh, quality produce and good cheese bring this dish to life, so I always pick butternut squash that’s firm and unblemished, and kale that’s deeply green and crisp.
- Butternut Squash: Look for a firm gourd with a matte skin—avoid ones with soft spots or shriveling.
- Kale: Fresh lacinato (dinosaur) kale works best for its tender leaves and mild flavor.
- Mozzarella Cheese: Low-moisture shredded mozzarella melts beautifully and won’t make the soup watery.
- Vegetable Broth: Use a good-quality broth for a flavorful base, or homemade if you have it on hand.
- Pasta: Mafalda noodles or broken lasagna strips soak up the soup perfectly for that authentic lasagna vibe.
Heads-Up: Exact measurements and detailed instructions are in the printable recipe card at the bottom of this post.
How to Make Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe
Step 1 — Sauté Aromatics to Build Flavor
Start by heating olive oil in a large pot over medium heat. Toss in the finely diced sweet onion with a pinch of salt and a few red pepper flakes if you like a hint of warmth. You’ll want to sweat the onion slowly until it’s translucent and softly fragrant—about 3 minutes. Then, add the chopped garlic and cook for another 3 minutes. This base creates that inviting toasty aroma that hints at the deliciousness to come.
Step 2 — Caramelize the Butternut Squash for Depth
Add your cubed butternut squash along with Italian seasoning and another pinch of salt. Crank the heat to medium-high and cook, stirring occasionally, until the edges of the squash start to turn a lovely golden brown—about 5 minutes. This step is key: caramelization unlocks the natural sweetness and layers of flavor you’ll notice in every spoonful.
Step 3 — Simmer with Broth and Parmesan Rind
Pour in the vegetable broth and toss in a parmesan rind for extra umami richness. Bring everything up to a gentle boil then lower the heat and let it simmer for about 10 minutes until the squash is tender. Before blending, scoop out the parmesan rind—don’t skip this or you’ll have a chewy surprise! Using an immersion blender, carefully puree about half the soup. This technique gives you a silky texture with some chunky comfort left in.
Step 4 — Add Pasta and Finish Cooking
Pop the parmesan rind back in, then stir in your pasta of choice (mafalda or broken lasagna noodles work beautifully here). Let it simmer for another 10 minutes or until the pasta is tender but not mushy. Keep an eye on the pot and stir occasionally to prevent the noodles from sticking or overcooking. This step brings that much-loved lasagna texture into soup form.
Step 5 — Fold in Kale, Cream, and Sweetness
Turn off the heat and stir in fresh kale, heavy cream, and a splash of brown sugar. The kale softens just enough from the residual heat, keeping a pleasant bite and nutrition boost. The cream is the final indulgent touch, making the broth silky smooth, while the brown sugar balances the savory and enhances that cozy sweetness from the squash.
Step 6 — Serve with a Generous Mozzarella Shower
Ladle this comforting soup into bowls and don’t be shy with the mozzarella on top. I find using a good-quality shredded mozzarella adds that irresistibly melty, stringy finish that makes this more than just soup—it’s a hug on a chilly day. Serve immediately so you can enjoy all that gooey cheese in its full glory.
Things to Remember
I always recommend tasting as you go—this soup responds wonderfully to little tweaks in seasoning, especially salt and pepper. Also, don’t skip caramelizing the squash; it’s what gives your soup that extra depth, turning it from good to unforgettable.
- Doneness Cue: The butternut squash should feel tender and slightly caramelized before adding broth.
- Temperature Trick: Blend the soup off the heat to avoid splattering and get a smooth texture.
- Make-Ahead Move: Soup tastes even better the next day after flavors meld—just reheat gently.
- Common Pitfall: Watch the pasta closely so it doesn’t overcook and get mushy—al dente is best for this soup.
Ways to Serve It
Finishing Touches
I love topping this Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe not only with mozzarella but occasionally a sprinkle of crispy sage or a grating of fresh parmesan for an extra layer of richness. A drizzle of good-quality olive oil just before serving adds a lovely silky finish that feels fancy but effortless.
Plays Well With
This soup pairs beautifully with crusty bread for dipping or a simple green salad with a lemon vinaigrette to cut through the creaminess. If you want to elevate the meal, roasted garlic knots or a light pepperoni wrap make fantastic companions for that Italian-inspired vibe.
Simple Plating Upgrades
For a weeknight supper, an extra sprinkle of fresh chopped basil adds color and brightness. When entertaining, serve soup in wide shallow bowls and garnish with a small mozzarella ball or torn basil leaves. Just a swirl of cream or a pinch of red pepper flakes for contrast works wonders to impress without fuss.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover soup in airtight containers in the fridge for up to 3 days. The kale will continue to soften over time and the pasta may absorb more liquid, so you might want to add a splash of broth or water when reheating. Keeping it tightly sealed helps preserve all those lovely flavors.
Freezing Tips
This Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe freezes well, but because pasta can get mushy, I recommend undercooking it slightly before freezing. Freeze in freezer-safe containers or heavy-duty zip bags for up to 3 months. Thaw overnight in the refrigerator for best texture.
Reheating Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe Without Drying Out
To reheat, gently warm the soup on the stovetop over low heat, adding a splash of broth or cream to keep it luscious. Microwave reheating works too – cover the bowl and heat in 1-minute bursts, stirring in between. Avoid high heat to prevent drying out or curdling the cream. The air fryer is less ideal here since soup needs moisture.
Frequently Asked Questions
Absolutely! While kale adds texture and a mild bitterness that balances the soup, fresh spinach or finely chopped broccoli also work well and will keep that vibrant color and nutrition.
Yes, regular dried lasagna noodles broken into smaller pieces are perfect if you can’t find mafalda. Just keep an eye on cooking time to avoid over-softening.
You can substitute the heavy cream with coconut milk or another dairy-free cream, and use a vegan mozzarella alternative. The soup will still be creamy and comforting, though slightly different in flavor.
The caramelization step is crucial — it brings out the natural sugars in the squash. Plus, blending half the soup with the parmesan rind simmers in umami goodness, giving the broth a silky texture and complex flavor.
Final Thoughts
Making this Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe feels like wrapping yourself in a warm, cheesy blanket. It’s one of those dishes where simple ingredients come together to create something truly special. I hope you enjoy making it as much as I do — it’s the kind of cozy comfort food that sticks with you on chilly days, offering both nourishment and a little indulgence in every spoonful. Give it a try this fall or winter; you might just find your new favorite soup.
PrintFull Printable Recipe
Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe
This cozy and comforting Butternut Squash Lasagna Soup with Kale is a creamy, dreamy fall favorite. It features a caramelized butternut squash base seasoned with garlic, brown sugar, and Italian spices, combined with tender kale, broken mafalda pasta, and topped with gooey mozzarella for a cheesy finish.
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
Sauce and Soup Base
- 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 2 lbs)
- 2 teaspoon Italian Seasoning
- 2 quarts Vegetable Broth
- 1 chunk Parmesan Rind
- ¼ cup Brown Sugar
- ½ cup Heavy Cream
Pasta and Vegetables
- ½ lb Mafalda Pasta (or dried lasagna noodles) broken up
- 2 cups Fresh Kale
Cheese
- 1 cup Low Moisture Mozzarella (recommend Land O' Lakes Mozzarella shreds)
Instructions
- Sauté Onion & Garlic: Heat olive oil in a soup pot over medium heat. Add diced sweet onion, a pinch of salt, and red pepper flakes. Cook for 3 minutes until softened, then add chopped garlic and cook for another 3 minutes until fragrant.
- Brown Butternut Squash: Add the butternut squash, Italian seasoning, and another pinch of salt to the pot. Increase the heat and cook for 5 minutes or until the squash starts to caramelize, developing a rich flavor.
- Add Broth and Parmesan Rind: Pour in the vegetable broth and add the parmesan rind. Bring the mixture to a boil and simmer for 10 minutes until the vegetables are tender. Remove the parmesan rind before blending.
- Blend Soup: Use an immersion blender to puree about half of the soup, creating a creamy yet textured base.
- Cook Pasta: Return the parmesan rind to the pot, add the broken mafalda pasta, and simmer for another 10 minutes or until the pasta is cooked through.
- Add Kale & Cream: Turn off the heat and stir in fresh kale, heavy cream, and brown sugar. Taste and adjust the seasoning with salt and pepper as necessary.
- Serve with Mozzarella: Ladle the soup into bowls and top each serving with a generous handful (about ½ cup) of Land O’ Lakes® Mozzarella Farmstyle Shreds for a gooey, cheesy finish.
Notes
- You can substitute olive oil with any neutral oil if preferred.
- Use sweet onions like Vidalia to enhance the natural sweetness of the soup.
- Red pepper flakes are optional but add a subtle depth without overpowering heat.
- If you don't have a parmesan rind, omit it or keep some parmesan cheese in the freezer for future use—it adds great umami.
- Mafalda pasta mimics small lasagna noodles, but broken regular dried lasagna noodles work well too.
- Swap kale for spinach or finely chopped broccoli if you prefer.
- Heavy cream can be replaced with milk or coconut milk for a lighter or dairy-free option, though it may affect richness.
- Brown sugar highlights the butternut squash sweetness; honey is a great alternative if you want a natural sweetener.
- To enhance texture, don't over-blend the soup; leaving some chunks gives more body.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian
- Diet: Vegetarian
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