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This butternut squash lasagna soup is creamy, cozy, and bursting with flavor - everything you love about lasagna made easier in one comforting bowl. With Italian sausage, tender squash, gluten-free noodles, and plenty of melted cheese, it's the perfect easy weeknight soup to warm up chilly fall evenings.
Why You'll Love This Butternut Squash Lasagna Soup Recipe
When the weather turns crisp and soup season arrives, this cozy one pot lasagna soup checks every box - hearty, flavorful, and nourishing! It's a gluten-free twist on a classic Italian-inspired favorite, blending savory sausage, creamy squash, and tender noodles for the ultimate fall dinner.
Made entirely in one pot for easy cleanup, it delivers all the comfort of traditional lasagna without the layering or baking. The rich butternut squash tomato base keeps it silky and wholesome, while ricotta and mozzarella add a creamy finish. You can also make it dairy-free by swapping the ricotta, mozzarella, and half-and-half for your favorite non-dairy alternatives.
Perfect for soup season, weeknight dinners, or cozy fall gatherings, this recipe reheats beautifully and always disappears fast! If you love comfort meals like my Dairy-Free Creamy Chicken and Wild Rice Soup or Whole30 Zuppa Toscana, you're going to adore this fall-inspired bowl.
Ingredients You'll Need
Here's what makes this butternut squash noodle soup so rich and satisfying:
- Olive oil: Adds flavor and helps the sausage brown beautifully.
- Italian sausage: Use mild or hot, depending on your spice preference!
- Onion and garlic: Build a savory base for the broth.
- Butternut squash: The star ingredient! It adds creaminess and subtle sweetness. You can use fresh or frozen squash.
- Chicken broth: Brings everything together; use low-sodium if preferred.
- Seasonings: Italian seasoning, ground sage, nutmeg, and a pinch of red pepper flakes create that signature lasagna flavor.
- Gluten-free pasta: I love Jovial Foods Mafalda Pasta or broken gluten-free lasagna noodles for texture and authenticity.
- Spinach: Adds freshness and color at the end.
- Half and half: Makes the broth silky; swap with cashew cream or coconut milk to make it dairy-free.
- Ricotta, mozzarella, and Parmesan: For that creamy lasagna finish. Try dairy-free versions to suit your needs.
- Parsley: A sprinkle of freshness before serving.
To keep this recipe gluten-free, use your favorite certified gluten-free noodles. For dairy-free, choose non-dairy ricotta and mozzarella - both options deliver the same cozy, creamy flavor!
How to Make Butternut Squash Lasagna Soup
Step 1: Heat olive oil in a large pot over medium heat. Add the sausage and cook for 5-7 minutes, breaking it up with a wooden spoon until browned and cooked through. Remove with a slotted spoon and set aside.
Step 2: Add onion and garlic to the pot and sauté in the sausage drippings for 3-4 minutes until fragrant.
Step 3: Add the butternut squash and continue cooking for another 3-4 minutes. Pour in the chicken broth, then add salt, Italian seasoning, sage, nutmeg, and crushed red pepper. Bring to a boil and simmer for 5-8 minutes, or until the squash is fork-tender.
Step 4: Use an immersion blender to puree about half of the soup, leaving some chunks for texture. Add the uncooked noodles and cook according to the package directions, stirring often until al dente.
Step 5: Reduce heat to low. Stir the sausage back into the pot, along with the chopped spinach and half and half. Cook until the spinach wilts and the soup is heated through.
Step 6: Ladle into bowls and top with a dollop of ricotta, a sprinkle of mozzarella and Parmesan, and fresh parsley. Serve warm and enjoy your healthy lasagna soup that tastes just like the real thing, but easier!
Pro Tip: If your soup thickens after cooling, just stir in a splash of warm broth or milk before reheating to bring back that silky, creamy texture.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles may absorb liquid, so add a splash of broth or water before reheating.
- For best results, freeze the soup without noodles for up to 3 months, then cook fresh pasta when ready to serve.
Recipe FAQs
Let it simmer uncovered for a few minutes to reduce, or stir in a little extra ricotta or cooked noodles. Both help thicken the broth while keeping that creamy lasagna texture.
Yes! Frozen butternut squash works perfectly. Just add it directly to the pot and simmer until fork-tender before blending - no need to thaw first.
They can. If you're storing leftovers, add a splash of broth or water before reheating to bring the soup back to its creamy consistency.
Absolutely. Cook the soup up to the point before adding noodles, then cool and freeze for up to 3 months. Add freshly cooked pasta when reheating for the best texture.
Use cashew cream, coconut milk, or your favorite dairy-free ricotta for a similar creamy result. The flavor stays rich and comforting while keeping the soup dairy-free.
This butternut squash lasagna soup is the kind of cozy, family dinner soup that makes everyone happy - creamy, satisfying, and full of autumn flavor. It's perfect for busy weeknights when you want something warm, nourishing, and easy to clean up after.
If you're craving more gluten-free comfort, try my Creamy Tuscan Chicken Skillet (Whole30 + Paleo) or Healthy Chicken Pot Pie Soup.
More Cozy Soup Recipes You'll Love
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The BEST Dairy Free Loaded Baked Potato Soup Recipe
Homemade Gluten-Free Chicken Soup Recipe
Easy Butternut Squash Lasagna Soup
Equipment
Ingredients
- 1 tbsp olive oil
- 1 lb mild Italian sausage, use hot if you like it spicy!
- 1 onion, diced
- 3 cloves minced garlic
- 24 oz butternut squash, cubed, fresh or frozen
- 8 cups chicken broth
- 1 tsp salt
- 1 tsp Italian seasoning
- ½ tsp ground sage
- ½ tsp nutmeg
- ½ tsp crushed red pepper
- 12 oz Jovial Foods Mafalda Pasta , or gluten free lasagna noodles broken into small pieces
- 2 cups baby spinach, roughly chopped
- ¾ cup half & half
- ½ cup ricotta cheese, for topping
- ½ cup shredded mozzarella cheese, for topping
- ¼ cup grated parmesan cheese, for topping, optional
- Chopped parsley, for topping, optional
Instructions
- Heat the olive oil over medium heat. Add Italian sausage and cook while breaking up with a wooden spoon for about 5-7 minutes until crumbled and cooked through. Remove using a slotted spoon and set aside.
- Add the onion and garlic to the pan and saute in the sausage grease for 3-4 minutes.
- Add in the butternut squash (from frozen is fine) and continue sautéing for 3-4 more minutes.
- Pour in the broth and add the salt, Italian seasoning, sage, nutmeg, and crushed red pepper. Bring to a boil and cook the squash for 5-8 minutes or until fork tender. Use an immersion blender to puree about half of the squash in the pot, leaving some chunks behind. Add the uncooked noodles into the pot. Cook according to package directions or until the pasta is al dente, stirring often.
- Turn the heat to low. Add the cooked sausage back in along with the chopped spinach and half and half and stir until warmed through and the spinach is wilted.
- Serve into individual bowls and top with a dollop of ricotta, a sprinkle of mozzarella, and a sprinkle of parmesan. Add fresh chopped parsley if desired. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles may absorb liquid, so add a splash of broth or water before reheating.
- For best results, freeze the soup without noodles for up to 3 months, then cook fresh pasta when ready to serve.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Made this for my family last night. Not only was it an amazing bowl of comfort, it was full of flavor and pleased the many different tastes. My husband is dairy free, so he went without adding in cheese, but I was able to use nutpods instead of half and half and that worked great. I added ricotta and it made it creamy and so delicious. I also upped the protein by using chicken bone broth. Thanks, Mary!
Have you tried a non dairy version?
This was SOOO delicious! Even my formerly super picky 16 year old declared herself “officially a soup lover” after eating it and requested the leftovers for her lunch tomorrow! 🤯