I adore lasagna. The layers of rich sauce, creamy ricotta, and tender pasta are pure culinary comfort. But let’s be honest: assembling it can feel like a weekend project! That’s why I absolutely fell in love with the concept of Lasagna Soup—it delivers all those deeply satisfying flavors in a single pot with a fraction of the effort.
This particular version, the Butternut Squash Lasagna Soup, is my absolute favorite for the fall and winter seasons. It swaps the heavy meat sauce for a creamy, naturally sweet butternut squash base, which is simply divine when blended with Italian herbs and a touch of sage. It’s hearty, healthy, and incredibly flavorful. Plus, it looks gorgeous! Trust me, this is the coziest, easiest bowl of “lasagna” you’ll ever make.
Why You’ll Love This Recipe
- Lasagna without the Labor: Get all the layered flavor profiles without the time-consuming assembly.
- Fall Comfort: The addition of butternut squash adds natural sweetness, creamy texture, and essential nutrients.
- One-Pot Wonder: Everything cooks in a single pot, making cleanup incredibly simple.
- Hearty & Filling: Packed with vegetables, protein (optional sausage), and pasta to make it a full meal.
Recipe Card Info
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6-8
Ingredients
For the Soup Base:
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup diced carrots (optional, for flavor depth)
- 4 cups peeled and cubed butternut squash (about 1 small squash)
- 4 cups chicken or vegetable broth
- 1 (14.5 oz) can crushed tomatoes
- 1 tsp dried Italian seasoning
- 1/2 tsp dried sage
- Salt and black pepper to taste
For the Lasagna Components:
- 6-8 lasagna noodles, broken into bite-sized pieces
- 1/2 cup heavy cream or full-fat coconut milk (for creaminess)
- 1/2 cup shredded mozzarella cheese (for stirring in)
For the Creamy Ricotta Topping (Essential!):
- 1/2 cup ricotta cheese (whole milk preferred)
- 1/4 cup shredded Parmesan cheese
- 1 Tbsp fresh parsley, chopped
- Salt and pepper
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrots and cook for 5-7 minutes until soft. Add the garlic and cook for 1 minute until fragrant.
- Build the Base: Add the cubed butternut squash, chicken broth, crushed tomatoes, Italian seasoning, sage, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the squash is very tender.
- Blend & Cream: Remove the pot from the heat. Use an immersion blender (or carefully transfer to a regular blender) to blend the soup until it is perfectly smooth and creamy. Return the soup base to the pot over low heat.
- Cook the Pasta: Stir in the broken lasagna noodles. Simmer the soup uncovered for 8-10 minutes, or until the pasta is cooked al dente (tender but with a slight bite).
- Finish the Broth: Stir in the heavy cream and the mozzarella cheese until the cheese is melted and the soup is thickened. Taste and adjust seasonings one final time.
- Prepare Topping: While the soup simmers, mix the ricotta cheese, Parmesan cheese, parsley, salt, and pepper in a small bowl.
- Serve: Ladle the hot soup into bowls. Top each serving with a dollop of the creamy ricotta mixture and an extra sprinkle of fresh parsley or basil.
Chef’s Tips for Success
- Tip 1 (Perfect Texture): Do not overcook the lasagna noodles! They will continue to soften in the hot soup once served. Removing them exactly at the al dente stage ensures they don’t turn mushy.
- Tip 2 (Cheese Layer): Adding the mozzarella directly to the soup gives it that stringy, cheesy goodness typical of baked lasagna. If you want a vegetarian version, substitute vegetable broth and skip any optional sausage additions.
Encouraging Conclusion
If you’re craving a cozy, hearty meal but don’t have time for a lengthy bake, this Butternut Squash Lasagna Soup is your answer. It captures the comforting essence of Italian layers in one simple, vibrant bowl.
