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