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Easy Butternut Squash Lasagna Soup Recipe

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3.9 from 2 reviews

This easy butternut squash lasagna soup is a creamy and cozy twist on classic lasagna, combining Italian sausage, tender butternut squash, gluten-free noodles, and melted cheeses in a comforting soup perfect for chilly evenings.

  • Total Time: 36 minutes
  • Yield: 8 cups

Ingredients

Main Ingredients

  • 1 tbsp olive oil
  • 1 lb mild Italian sausage (hot if preferred)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 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

Toppings

  • ½ cup ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated parmesan cheese (optional)
  • Chopped parsley (optional)

Instructions

  1. Cook the Sausage: Heat olive oil over medium heat in a Dutch oven. Add Italian sausage, breaking it up with a wooden spoon, and cook for 5-7 minutes until browned and cooked through. Remove with a slotted spoon and set aside.
  2. Sauté Aromatics: In the same pot with the sausage drippings, add diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
  3. Cook Butternut Squash: Add cubed butternut squash to the pot and sauté for another 3-4 minutes to slightly soften.
  4. Add Broth and Seasonings: Pour in chicken broth, then stir in salt, Italian seasoning, ground sage, nutmeg, and crushed red pepper. Bring to a boil and cook the squash for 5-8 minutes until fork tender.
  5. Blend Squash: Using an immersion blender, puree about half of the squash in the pot—leaving some chunks for texture.
  6. Cook Pasta: Add the gluten-free noodles to the pot and cook according to the package directions or until al dente, stirring frequently to prevent sticking.
  7. Finish Soup: Reduce heat to low and stir in the cooked sausage, chopped spinach, and half & half. Heat gently until the spinach wilts and the soup is warmed through.
  8. Serve: Ladle soup into bowls and top each with a dollop of ricotta, a sprinkle of mozzarella, parmesan if desired, and chopped fresh parsley. Enjoy warm.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Noodles may absorb liquid; add broth or water when reheating.
  • For best freezer results, freeze the soup without noodles for up to 3 months and cook fresh pasta when ready to serve.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 26 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/easy-butternut-squash-lasagna-soup-recipe/