Ingredients
Equipment
Method
Sauté the aromatics
- Heat the olive oil in a large pot over medium heat, then sauté the onion for 4 minutes until softened. Add the garlic and fresh sage and cook for 2 minutes until fragrant and lightly toasted.
Simmer the squash to make a thick broth
- Add the butternut squash and broth to the pot, 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 soup and create a textured, creamy base. Keep the remaining squash in cubes for bites.
Cook the lasagna noodles
- Add the broken lasagna noodles, dried thyme, and nutmeg, then stir to combine. Simmer for 10-12 minutes until the noodles are cooked through and tender.
Wilt kale and finish creamy
- Stir in the heavy cream and kale, then cook for 3-4 minutes until the kale is wilted and bright green. Keep the soup gently simmering to avoid scorching.
- Season with salt and pepper to taste, then stir in the parmesan until melted and smooth. Taste and adjust seasoning as needed.
Serve with melted mozzarella
- Ladle the soup into bowls, then place a generous handful of shredded mozzarella in each bowl. Let the heat melt the mozzarella before serving.
Notes
Pro tip: mash about half the squash right after simmering so the broth naturally turns creamy without relying on extra flour. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not ideal because the noodles and dairy can change texture, but you can still freeze if needed and reheat slowly. For a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less rich).