Easy Butternut Squash Lasagna Soup
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.
Servings: 8 cups
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
Serving: 1cup | Calories: 520kcal | Carbohydrates: 49g | Protein: 20g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 71mg | Sodium: 1715mg | Potassium: 616mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10001IU | Vitamin C: 23mg | Calcium: 217mg | Iron: 2mg