If you have a craving for something cozy, hearty, and bursting with layers of flavor, you’re going to love this Butternut Squash Lasagna Soup with Kale & Mozzarella. Imagine the comforting essence of traditional lasagna transformed into a soul-warming soup, with tender butternut squash lending its natural sweetness, vibrant kale adding a nutritious punch, and gooey mozzarella melting delightfully on every spoonful. This recipe is the perfect way to enjoy all your favorite lasagna elements without the fuss of assembling layers—just a luscious bowl of pure comfort that feels like a warm hug on a chilly day.

Butternut Squash Lasagna Soup with Kale & Mozzarella Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may look simple, but each one plays a crucial role in creating the unforgettable taste and texture that makes Butternut Squash Lasagna Soup with Kale & Mozzarella so special. From the silky sweetness of butternut squash to the melty goodness of mozzarella, every component adds layers of flavor and depth.

Olive Oil (2 tbsp): Provides a rich and fruity base to sauté your aromatics and build flavor.

Sweet Onion (1 medium, finely diced): Adds natural sweetness and depth to the soup’s foundation.
Red Pepper Flakes (1/4 tsp): Offers just a hint of heat to brighten the dish without overpowering it.

Garlic (5 cloves, roughly chopped): Brings that unmistakable warm aroma that makes every soup better.
Butternut Squash (6 cups, about 2 lbs): The star ingredient lending sweetness and creaminess to every bowl.

Italian Seasoning (2 tsp): Adds classic savory notes that tie the soup’s flavors into a delicious whole.
Vegetable Broth (2 quarts): Creates a flavorful and comforting liquid base perfect for simmering.
Parmesan Rind (1 chunk): Infuses the broth with an umami richness that makes the soup irresistible.

Mafalda Pasta (1/2 lb, broken up): Or use dried lasagna noodles to lend that familiar pasta texture you expect in lasagna.
Fresh Kale (2 cups): Adds a fresh, slightly bitter bite and nutritional goodness.
Heavy Cream (1/2 cup): Brings silkiness and lushness to the broth.

Brown Sugar (1/4 cup): Balances the acidity and warms up the sweetness of the squash.
Low Moisture Mozzarella (1 cup): For that melty, gooey, classic lasagna finish, I recommend Lake O’Lakes Mozzarella shreds.

How to Make Butternut Squash Lasagna Soup with Kale & Mozzarella

Step 1: Sauté Aromatics

Begin by heating olive oil in a large soup pot over medium heat. Add finely diced sweet onion along with a pinch of salt and red pepper flakes. Cook gently for about 3 minutes until the onion softens and releases its sweetness. Then toss in the roughly chopped garlic and cook for another 3 minutes, letting the garlic mellow and infuse the oil with its fragrant flavor.

Step 2: Cook the Butternut Squash

Add your cubed butternut squash and sprinkle on the Italian seasoning with another pinch of salt. Turn up the heat slightly and let the squash cook for about 5 minutes, stirring occasionally. You want the edges to start caramelizing a bit—that golden color adds a beautiful sweetness and depth to the soup’s flavor.

Step 3: Build the Broth

Pour in the vegetable broth along with the parmesan rind, which is a secret weapon for adding rich umami to the soup. Bring everything up to a boil and let it cook for 10 minutes to soften the squash and deepen the flavors. Then remove the parmesan rind and partially puree the soup with an immersion blender, about half of it, so you’re left with a nice mix of smoothness and chunky squash.

Step 4: Add Pasta and Simmer

Return the parmesan rind to the pot and add your broken mafalda pasta or lasagna noodles. Simmer gently for another 10 minutes until the pasta cooks through perfectly, tender but still holding its shape. This step brings that beloved pasta element into your soup, reminiscent of lasagna noodles nestled in a creamy sauce.

Step 5: Finish with Kale, Cream, and Sweetness

Turn off the heat and stir in the fresh kale, heavy cream, and brown sugar. The kale wilts gently in the residual heat, adding bright freshness, while the cream smooths and enriches the broth. The brown sugar balances everything with a touch of warmth, rounding out the natural sweetness of the squash. Give it a taste and adjust salt and pepper to your liking.

Step 6: Serve with Mozzarella

Ladle your luscious Butternut Squash Lasagna Soup with Kale & Mozzarella into warm bowls and sprinkle generously with low moisture mozzarella cheese. It will melt just right on top, making each spoonful satisfyingly cheesy.

How to Serve Butternut Squash Lasagna Soup with Kale & Mozzarella

Garnishes

Top each bowl with a big handful of mozzarella shreds to get that delicious gooey pull. If you want an extra burst of freshness, a sprinkle of chopped fresh basil or a few cracks of black pepper really elevate the presentation and taste.

Side Dishes

This soup pairs wonderfully with crusty garlic bread or a simple Caesar salad for a complete meal. The bread is perfect for sopping up every last bit of that creamy, flavorful broth.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out mini pumpkins or bread bowls. It instantly adds charm and keeps the soup warm, making your Butternut Squash Lasagna Soup with Kale & Mozzarella perfect for entertaining or a cozy night in.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually deepen overnight, so leftovers taste even better!

Freezing

You can freeze this soup for up to 3 months. Make sure to leave out the kale and mozzarella when freezing to avoid texture changes. Add fresh kale and cheese when reheating for the best experience.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. Add kale and mozzarella after warming through to keep their colors vibrant and textures perfect.

FAQs

Can I use other types of squash instead of butternut?

Absolutely! Kabocha or acorn squash can work well, though butternut has the perfect sweetness and smooth texture that really shines in this soup.

Is there a substitute for heavy cream?

You can use half-and-half or full-fat coconut milk for a dairy-free twist. Keep in mind the soup will be slightly less creamy but still delicious.

Can I make this soup vegan?

Yes! Use vegetable broth, skip the parmesan rind, and substitute the mozzarella for a plant-based cheese alternative to make a hearty vegan version.

What type of pasta works best?

Mafalda pasta or broken lasagna noodles are ideal because their shape holds onto the soup nicely, but small pasta like ditalini also works in a pinch.

How spicy is the soup with the red pepper flakes?

The red pepper flakes add just a gentle warmth and never overwhelm the dish. You can adjust or leave them out if you prefer a completely mild soup.

Final Thoughts

There is something truly special about this Butternut Squash Lasagna Soup with Kale & Mozzarella—it’s a comforting bowl of joy that blends sweet, savory, creamy, and cheesy in perfect harmony. Whether you’re looking for a cozy dinner or something to impress guests, this recipe is a total crowd-pleaser. I can’t wait for you to try it and fall in love with its layers of flavor just like I have!