This butternut squash lasagna soup is comfort, slowed down. Sweet cubes of squash soften into a creamy, herb-scented broth, while Italian sausage and broken lasagna noodles give the soup its heart. It carries everything you love about traditional lasagna — richness, warmth, familiarity — but in a simpler, spoonable form.
Finished with a cloud of ricotta, mozzarella, and Parmesan swirled gently into each bowl, this lasagna soup recipe is made for quiet evenings and cold-weather dinners. Cozy yet balanced, it’s a one-pot meal that feels nourishing, indulgent, and deeply satisfying — the kind of soup you return to all season long.
How did I make this recipe?
This recipe started as a love letter to all the flavors I couldn’t choose between. I wanted the cozy, creamy comfort of lasagna, but also the natural sweetness and warmth of roasted butternut squash — the kind of flavor that makes a kitchen feel like home. The Italian sausage adds just the right savory kick, and the ricotta-parmesan-mozzarella topping brings that indulgent, melty magic that makes lasagna irresistible.
By blending these favorite dishes into one bowl, I created a soup that’s both familiar and new: the comforting layers of lasagna simplified into a creamy, spoonable meal, with hints of fall in every bite. Each spoonful carries a little piece of every dish I love, unified in a way that feels effortless but intentional — the ultimate cozy dinner for any season.
30
minutes40
minutesIngredients
2 tablespoons of olive oil
1 lb of italian sausage
1 medium onion, diced
1 teaspoon red pepper flake
1 lb Italian sausage (sweet or spicy, or use ground chicken/turkey)
1 medium onion, diced
3 cloves garlic, minced
1 tsp red pepper flakes (optional, for heat)
1 ½ tsp dried oregano
1 tsp dried basil
½ tsp smoked paprika
1 butternut squash (about 2 lbs), peeled, seeded, and cubed
4 cups chicken or vegetable broth
1 cup heavy cream (or half-and-half for lighter)
8 oz lasagna noodles, broken into bite sized pieces or pasta thats in the video
Salt and black pepper, to taste
- Ricotta Topping
1 cup ricotta cheese
½ cup grated Parmesan
½ cup shredded mozzarella
Fresh basil or parsley, chopped
Directions
- Cook sausage
- In a large pot, heat olive oil over medium heat
- Add sausage, breaking it apart with a spoon, until browned (6-7 minutes)
- Remove excess fat if needed.
- Sauté aromatics
- Add onion and cook until softened (about 5 minutes).
- Stir in garlic, oregano, basil, paprikat, and red pepper ftakes. Cook until fragrant, ~1 minute
- Add squash + broth
- Stir in cubed butternut squash, broth, and crushed tomatoes. Bring to a boil, then reduce heat and simmer until squash is tender, about 15 minutes.
- Blend base (optional)
- For a creamier soup: use a blender to blend the squash,onions,shallots and tomatoes into a broth.
- Add noodles + cream
- Stir in lasagna noodle pieces and cook until al dente, 8-10 minutes.
- Stir in heavy cream
- Adjust seasoning with salt and pepper
- Make cheese topping
- In a bowl, mix ricotta, Parmesan, parsley and mozzarella until creamy.
- Serve
- Ladle soup into bowls. Dollop a spoonful of cream cheese mixture on top, swirl slightly into soup, and finish with fresh basil or parsley
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