Ingredients
Equipment
Method
Sauté the aromatics
- Heat 2 tbsp olive oil in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened. Add the minced garlic and chopped fresh sage and cook for 2 minutes until fragrant.
Cook the squash
- Add the cubed butternut squash and 4 cups broth, then bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes, until the squash is tender and easily pierced.
- Mash about half the squash in the pot to thicken the broth and create a textured base.
Cook the lasagna noodles
- Stir in the broken lasagna noodles, dried thyme, and nutmeg, then simmer for 10–12 minutes until the noodles are cooked and tender. Keep the soup at a steady simmer so the noodles cook through without boiling over.
Finish with kale, cream, and cheese
- Stir in the heavy cream and chopped kale, then cook for 3–4 minutes until the kale is wilted and bright green. The soup should look creamy with softened kale throughout.
- Season with salt and pepper to taste, then stir in the grated parmesan until melted and evenly incorporated.
Serve with mozzarella
- Ladle the soup into bowls and place a generous handful of shredded mozzarella on top of each serving to melt. Serve immediately while the mozzarella is soft and gooey.
Notes
For the thickest, most lasagna-like texture, mash about half the squash while the soup is still hot so it blends smoothly. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop, adding a splash of broth if it thickens too much. Freezing is not recommended because the cream and noodles can change texture when thawed. If you want a lighter option, use half-and-half instead of heavy cream and add the parmesan gradually so it emulsifies.