A Cozy Autumn Twist on Italian Comfort
Warm up your weeknights with the ultimate bowl of comfort: Butternut Squash Lasagna Soup with Kale & Mozzarella. This vibrant, velvety soup captures all the classic flavors of a rustic lasagna but in a simplified, one-pot format that is perfect for busy families. We have elevated this dish with a smoky crunch of crispy turkey bacon, adding a savory depth that pairs beautifully with the sweetness of roasted squash and the hearty bite of lacinato kale. Whether you are meal prepping for a chilly Sunday or looking for a fast-tracked dinner idea that feels like a gourmet treat, this recipe is your new go-to. Get ready for a soul-warming bowl that brings everyone to the table! ✨
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
📝 Ingredients List
- 1 medium butternut squash, peeled and cubed
- 6 strips turkey bacon, diced
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup crushed tomatoes
- 8 oz lasagna noodles, broken into pieces
- 3 cups fresh kale, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Vegetable peeler
- Wooden spoon
Step-by-Step Beginner-Friendly Instructions
- Crisp the Protein: In your large pot, cook the diced turkey bacon over medium heat until golden and crispy. Remove with a slotted spoon and set aside.
- Sauté Aromatics: In the same pot, add the onion to the rendered fat (or a splash of olive oil if needed) and cook for 5 minutes until soft. Add garlic and cook for 1 minute until fragrant. 🥘
- Simmer the Base: Add the cubed butternut squash, broth, and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until the squash is tender.
- Cook the Pasta: Add the broken lasagna noodles to the pot. Stir frequently to prevent sticking, and cook for about 8–10 minutes until the noodles are al dente.
- Final Flourish: Stir in the chopped kale and cook for 2 minutes until wilted and vibrant. Remove from heat and stir in the mozzarella and parmesan until the broth is rich and glossy. 😋
💡 Pro Tips Section
- Storage: Keep leftovers in an airtight container for up to 3 days. Note that the noodles will absorb broth; add a splash of water when reheating.
- Substitution: If you prefer a meatier soup, ground chicken seasoned with Italian herbs is an excellent alternative to turkey bacon.
- Texture Tip: For an extra creamy soup, use an immersion blender to puree half of the butternut squash mixture before adding the noodles.
Variations
- Protein swap: Use shredded rotisserie chicken instead of turkey bacon for a heartier meal.
- Make it Vegan: Use plant-based mozzarella and omit the parmesan to easily adapt for dietary preferences.
FAQ
Can I use frozen squash? Yes, frozen cubed butternut squash works perfectly and saves significant prep time! Simply add it directly to the broth.
What can I serve with this? A side of crusty garlic bread is the perfect companion for soaking up the cheesy broth.
Print
Butternut Squash Lasagna Soup with Kale & Mozzarella
- Total Time: 45
- Yield: 6 servings 1x
- Diet: Halal-friendly
Description
Warm up your weeknights with the ultimate bowl of comfort: Butternut Squash Lasagna Soup with Kale & Mozzarella. This vibrant, velvety soup captures all the classic flavors of a rustic lasagna but in a simplified, one-pot format. Featuring smoky turkey bacon, sweet roasted butternut squash, and hearty kale, this nutritious meal is perfect for busy families looking for a gourmet dinner experience in under an hour.
Ingredients
1 medium butternut squash, peeled and cubed
6 strips turkey bacon, diced
1 yellow onion, finely diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup crushed tomatoes
8 oz lasagna noodles, broken into pieces
3 cups fresh kale, chopped
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 teaspoon nutmeg
Salt and pepper to taste
Instructions
Crisp the turkey bacon in a large pot or Dutch oven until golden and set aside.
Sauté the onion in the same pot until soft, then add minced garlic and cook until fragrant.
Add the butternut squash, vegetable broth, and crushed tomatoes to the pot.
Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until the squash is tender.
Add the broken lasagna noodles and cook for 8-10 minutes, stirring frequently to prevent sticking.
Stir in the chopped kale and cook for 2 minutes until wilted.
Remove from heat and stir in the mozzarella, parmesan, and crispy turkey bacon before serving.
Notes
Keep leftovers in an airtight container for up to 3 days. Note that the noodles will absorb broth; add a splash of water or extra broth when reheating.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg