Description
A comforting lasagna soup infused with the sweetness of butternut squash, nutty mozzarella, and crisp kale.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 sweet onion, finely diced
- 3 cloves garlic, minced
- 4 cups homemade vegetable broth
- 1 Parmesan rind
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 2 cups fresh kale, chopped
- 1 cup mozzarella cheese, shredded
- 1 tablespoon brown sugar
- Salt and pepper to taste
- 8 oz mafalda pasta or broken lasagna noodles
Instructions
- Heat olive oil in a soup pot over medium heat. Add the diced sweet onion and sauté with a pinch of salt and red pepper flakes for about 3 minutes until translucent.
- Add minced garlic and continue to sauté for an additional 3 minutes.
- Introduce the butternut squash and Italian seasoning, increasing the heat and cooking for 5 minutes until caramelized.
- Add vegetable broth and the Parmesan rind, bringing to a boil.
- Reduce heat and simmer for 10 minutes.
- Using an immersion blender, puree half of the soup to create a creamy base while retaining some chunks of squash.
- Return the Parmesan rind to the pot and add the pasta. Cook until pasta is al dente.
- Stir in chopped kale just before serving to keep its vibrant color.
- Finish with heavy cream and adjust seasoning with salt, pepper, and brown sugar as needed.
Notes
Serve hot and garnish with additional mozzarella and fresh herbs for a delightful finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 35mg
Keywords: soup, lasagna, butternut squash, vegetarian, comfort food
