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I’ll start with a confession: my husband is not usually excited when I say we’re having soup for dinner. He likes something hearty, something filling, something that doesn’t feel like a placeholder meal. So when I told him this was what I was making, he stopped for takeout on the way home. Just in case.

Halfway through his bowl, though, he looked up and said, “This is actually really flavorful… I shouldn't have gotten those wings." That’s when I knew this recipe worked. This isn’t a light, brothy soup that leaves you hungry an hour later. This is lasagna energy in a bowl. Creamy, cozy, layered with texture, and satisfying enough to stand on its own as dinner. If you’re in a cozy soup phase right now, this butternut squash lasagna soup fits right in alongside some of my other favorite comfort soups, like my butternut squash brown butter soup or my brown butter cauliflower soup, both of which lean rich, creamy, and deeply flavorful.

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Why You'll Love This Recipe

• It comes together fast, even on a busy weeknight
• It feels comforting without being heavy
• It satisfies people who usually want “real food” for dinner
• Easy to customize with herbs or spice
• Cozy enough for winter, but balanced enough to crave again

This is the kind of recipe you make once and then keep thinking about.

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Why I Enjoy This Recipe 🤎

This soup delivers everything enjoyable about lasagna without the long bake time or the pile of dishes.

Instead of layering noodles in a pan, I:

• Simmer butternut squash into a creamy, spoon-coating base
• Break lasagna noodles into rustic pieces (the fun part for me!) more about that below
• Finish with a herby ricotta basil swirl that mimics lasagna filling and really elevates the flavors of this recipe

The result is a soup that feels indulgent and comforting, but still fresh and balanced.

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About Those Lasagna Noodles…

Normally, finding broken lasagna noodles in the box is mildly annoying. This recipe flips that feeling entirely.

Breaking the noodles is actually part of the joy here. You get uneven, rustic pieces that feel intentional instead of perfect. And while I was initially hesitant because I don’t love mushy noodles, I reminded myself that I do love noodle-based soups.

The key is simple: cook the noodles just until al dente. They hold their shape, give the soup structure, and make every bite interesting.

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Highlighted Ingredients to make Lasagna Soup

Butternut Squash
Adds natural sweetness and creaminess without relying on too much dairy.

Lasagna Noodles
Broken into large pieces, they make the soup hearty and satisfying. Cooking them al dente keeps the texture from turning mushy.

Heavy Cream
Rounds out the broth and gives the soup that rich, lasagna-like mouthfeel.

Kale
Adds contrast, texture, and a slightly earthy note that balances the sweetness of the squash.

Ricotta Basil Swirl
Creamy, herbaceous, and bright. The basil and lemon zest lift the entire bowl and keep the soup from feeling heavy.

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Instructions to make Butternut Squash Lasagna Soup

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes.
2. Stir in the garlic and tomato paste. Cook for about 30 seconds until fragrant and slightly caramelized.
3. Add the butternut squash, vegetable broth, warm water, thyme, smoked paprika, black pepper, and ½ teaspoon of the salt. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 12–15 minutes, until the squash is fork-tender.
4. Using an immersion blender, blend about half of the soup directly in the pot. You want a creamy base with chunks remaining for texture. If you only have a stand alone blender, put half of the soup in the blender and blend till smooth and add it back to the pot on the stove.
5. Stir in the heavy cream.
6. Add the broken lasagna noodles and simmer uncovered for 10–12 minutes, stirring occasionally, until the noodles are al dente. Add more broth or water if the soup thickens too much.
7. Stir in the kale and cook for 2–3 minutes until just wilted.
8. Turn off the heat and stir in the parmesan cheese and remaining salt to taste.
9. In a small bowl, mix ricotta, olive oil, lemon zest, salt, and basil until smooth.
10. Serve the soup hot with a generous dollop of ricotta basil swirl and optional garnishes.

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Frequently Asked Questions

Can I make this butternut squash lasagna soup ahead of time?

Yes. This soup is a great make-ahead option. The flavors deepen as it sits, making it even more flavorful the next day. Keep in mind the noodles will absorb liquid over time, so plan to add a splash of broth or water when reheating.

Will the lasagna noodles get mushy?

Not if you cook them correctly. The key is to simmer the noodles just until al dente. They will continue to soften slightly as the soup rests, but they should still hold their texture. If you prefer firmer noodles, you can even cook them separately and add them to individual bowls before serving.

Can I use a different type of pasta?

Yes. While lasagna noodles give this soup its signature texture, other sturdy pasta shapes work well too. Mafalda, pappardelle broken into pieces, or even wide egg noodles are good substitutes. Avoid very small pasta shapes, as they can become overly soft.

Can I make this soup vegan?

Absolutely. To make this soup vegan:

• Replace the heavy cream with full-fat coconut milk or cashew cream
• Use a vegan parmesan alternative or omit it
• Swap the ricotta swirl for a cashew-based ricotta

The soup will still be creamy, comforting, and flavorful.

What kind of kale works best in this soup?

Lacinato (Tuscan) kale is ideal because it stays tender and silky. Curly kale also works, but be sure to slice it thinly and remove the tough ribs so it blends smoothly into the soup.

Why is my soup so thick?

This soup is naturally thick because:

• The butternut squash is partially blended
• The lasagna noodles absorb liquid as they cook

If it becomes thicker than you like, simply add more broth or warm water until it reaches your preferred consistency.

How should I reheat this soup?

Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of broth, water, or cream and stir well to loosen the soup before serving.

Can I freeze butternut squash lasagna soup?

You can freeze the soup, but it’s best to freeze it before adding the noodles. When ready to serve, thaw, reheat, and cook fresh noodles directly in the soup for the best texture.

Does this soup work as a full dinner?

Yes. This soup is hearty and filling thanks to the noodles, cream, squash, and cheese. It’s satisfying enough to stand on its own, but it also pairs well with a simple salad or crusty bread.

What makes this soup taste like lasagna?

The combination of creamy base, tomato paste, lasagna noodles, parmesan, and ricotta swirl mimics classic lasagna flavors, just in a cozy, spoonable form.

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