Name: Easy Butternut Squash Lasagna Soup Recipe
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Cuisine: Italian-American
Ingredients: 1 tbsp olive oil; 1 lb mild Italian sausage (hot if you prefer spicy); 1 onion, diced; 3 cloves garlic, minced; 24 oz butternut squash, cubed (fresh or frozen); 2 cups baby spinach, roughly chopped; 8 cups chicken broth; ¾ cup half & half; 1 tsp salt; 1 tsp Italian seasoning; ½ tsp ground sage; ½ tsp nutmeg; ½ tsp crushed red pepper flakes; 12 oz Jovial Foods Mafalda Pasta, or gluten-free lasagna noodles broken into small pieces; ½ cup ricotta cheese (for topping); ½ cup shredded mozzarella cheese (for topping); ¼ cup grated parmesan cheese (optional, for topping); Chopped parsley (optional, for topping)

Jump to Recipe·4 from 3 reviews

I absolutely adore cozy soups that feel like a warm hug, and this Easy Butternut Squash Lasagna Soup Recipe is exactly that for me. It’s a delicious fusion of creamy butternut squash sweetness mingled with the comforting flavors of classic lasagna, all in one hearty bowl. I love how it’s satisfying yet light enough for any season, and it comes together pretty quickly, making it a favorite go-to for busy weeknights or when I want to impress guests without the fuss of traditional lasagna.

Why You’ll Love This Easy Butternut Squash Lasagna Soup Recipe

From the first spoonful, I’m hooked on the delightful balance of flavors this soup offers. The mellow sweetness of the butternut squash pairs beautifully with the savory Italian sausage, garlic, and spices like nutmeg and sage, creating a taste that’s both rich and cozy. The pasta pieces scattered throughout remind me of lasagna noodles but without the heavy layers—it’s like lasagna in a bowl! Honestly, the way the half & half and ricotta cheese swirl on top makes every bite feel indulgent yet comforting.

What makes this soup truly stand out for me is how simple it is to prepare without sacrificing any of that homemade flair. I love that you get all those layered flavors from just a handful of ingredients and an easy technique. Whether I’m serving it up for a casual family dinner, a special gathering, or meal prepping for the week, it always hits the spot. Plus, it’s such a crowd-pleaser and packs a colorful punch that brightens even a gloomy day.

Ingredients You’ll Need

The image shows a large white pot with light green handles on a white marbled surface. Inside the pot, there are three main layers: on the left side, bright fresh green spinach leaves roughly chopped are piled up; on the bottom left, there is a layer of cooked light brown ground meat with a crumbly texture; on the right side, there is a thick golden-yellow broth filled about half the pot, with small dark herbs visible throughout. A white pitcher is pouring a milky white liquid slowly over the spinach. Steam rises gently from the broth, showing the dish is hot. Photo taken with an iphone --ar 4:5 --v 7

All you need for this recipe are straightforward, wholesome ingredients that work together to create a deliciously creamy and flavorful soup. Each element adds its own texture and taste, from juicy sausage to tender butternut squash cubes and fresh greens.

1 tbsp olive oil: The base for sauteing that adds a subtle fruity richness to the sausage and veggies.
1 lb mild Italian sausage: Or hot if you prefer; it provides a savory, spiced punch that defines the soup’s character.
1 onion, diced: Adds sweetness and depth, balancing the sausage’s savoriness.
3 cloves minced garlic: For that aromatic kick that every good Italian-inspired dish needs.
24 oz butternut squash, cubed: The star ingredient offering natural sweetness, creaminess, and gorgeous color.
8 cups chicken broth: Creates the soup’s flavorful liquid base, making it hearty but light.
1 tsp salt: Enhances all the flavors perfectly without overpowering.
1 tsp Italian seasoning: Infuses classic herby notes reminiscent of traditional lasagna.
½ tsp ground sage: Adds gentle earthiness that complements the squash beautifully.
½ tsp nutmeg: A warming spice that subtly elevates the creamy base.
½ tsp crushed red pepper: Just a hint to brighten flavors with mild heat.
12 oz Mafalda pasta or broken gluten-free lasagna noodles: These mimic lasagna noodles in a convenient, bite-sized form perfect for soup.
2 cups baby spinach, roughly chopped: Adds freshness and a nice pop of green color.
¾ cup half & half: Gives the soup a creamy, dreamy texture without making it too heavy.
½ cup ricotta cheese, for topping: That luscious dollop topping which melts into the soup beautifully.
½ cup shredded mozzarella cheese, for topping: Adds melty cheesiness that’s pure comfort.
¼ cup grated parmesan cheese, for topping (optional): Provides savory sharpness and a touch of elegance.
Chopped parsley, for topping (optional): For a fresh, bright garnish to finish the dish.

Directions

Step 1: Heat the olive oil in a Dutch oven over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook for about 5 to 7 minutes until browned and fully cooked through. Once done, use a slotted spoon to remove the sausage and set it aside to keep those flavorful drippings in the pot.

Step 2: Into the same pot with the sausage drippings, add the diced onion and minced garlic. Sauté for 3 to 4 minutes until the onion becomes translucent and fragrant—this builds an incredible flavor base for the soup.

Step 3: Next, stir in the cubed butternut squash (using frozen squash is perfectly fine). Cook this mixture for another 3 to 4 minutes so the squash starts softening and absorbing those garlicky aromas.

Step 4: Pour in the chicken broth and sprinkle in the salt, Italian seasoning, ground sage, nutmeg, and crushed red pepper. Bring the whole pot up to a boil, then reduce the heat and let the squash simmer for 5 to 8 minutes until fork tender.

Step 5: Using an immersion blender, blend about half of the soup in the pot until smooth but make sure to leave some chunks of squash for texture—it keeps the soup feeling hearty and satisfying.

Step 6: Add the broken pasta noodles to the soup and cook according to the package directions, generally until al dente, stirring frequently so the pasta doesn’t stick.

Step 7: Turn the heat to low. Return the cooked sausage to the pot, add the chopped baby spinach and half & half, and stir everything together. Heat just until the spinach wilts and the soup is warmed through, which only takes a couple of minutes.

Step 8: Ladle the soup into bowls and top each with a generous dollop of ricotta, a sprinkle of mozzarella, and parmesan cheese if using. Finish with fresh chopped parsley for a beautiful pop of color. Serve immediately and enjoy that perfect lasagna-inspired comfort in every spoonful!

Servings and Timing

This Easy Butternut Squash Lasagna Soup Recipe yields about 8 cups, serving approximately 4 to 6 people depending on portion size. The prep time is just 10 minutes, and the cook time is around 26 minutes, making the total time about 36 minutes from start to finish. There’s no resting required, so you can dive in hot and fresh, which I always find so satisfying when the weather’s cool or when I need a quick hug in a bowl.

How to Serve This Easy Butternut Squash Lasagna Soup Recipe

A close-up of a creamy soup in a light green enamel pot with a silver spoon inside; the soup has three layers: a creamy yellow broth base with a slightly frothy texture, mixed with small browned ground meat bits and green leafy vegetables scattered throughout, and wide wavy-edged pasta pieces floating around, some showing a pale beige color with a bit of soaked translucency and others a deeper yellow from cooked squash chunks; the white marbled surface underneath adds a clean contrast photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot because that’s when it really shines—the cheese melts into creamy ribbons and the warmth lifts all those subtle spices. It’s perfect for a cozy family dinner or an inviting starter for a holiday meal. Pair it with a crusty garlic bread or a simple green salad dressed with lemon vinaigrette to add a fresh crunch that balances the creaminess wonderfully.

For garnish, I usually heap a generous spoonful of ricotta on top and let it melt slowly while eating, then sprinkle fresh parsley for a burst of color and freshness. If I’m feeling fancy or serving guests, I’ll sometimes drizzle a little extra virgin olive oil or add a pinch of crushed red pepper flakes for a nice pop of heat.

When it comes to drinks, I personally enjoy a glass of chilled Pinot Grigio or a light Italian red like Chianti to complement the savory sausage and herbal notes. For a non-alcoholic option, sparkling water with a splash of lemon or an herbal iced tea makes a refreshing companion. This soup is versatile and easy to dress up or down, making it a star for casual weeknights or special occasions alike.

Variations

One of my favorite things about this Easy Butternut Squash Lasagna Soup Recipe is its adaptability. If you prefer a vegetarian version, simply omit the sausage and increase the garlic and Italian seasoning for extra flavor, or add some sautéed mushrooms for a meaty texture. To keep it vegan, swap the half & half for coconut cream and use cashew-based ricotta or omit the cheese toppings altogether.

If you’re gluten-free, I highly recommend using gluten-free lasagna noodles or pasta, which work perfectly here without altering the dish’s delicious character. You can also experiment with different herbs like rosemary instead of sage, or add a touch of smoked paprika for a subtle smoky note that adds exciting depth.

For an even creamier consistency, try blending more of the squash before adding the pasta or finishing with a splash of cream cheese stirred in at the end. Alternatively, you could roast the butternut squash before adding it to intensify its sweetness and develop complex caramelized flavors, making the soup a little more special.

Storage and Reheating

Storing Leftovers

I usually store leftover soup in airtight containers in the refrigerator, which keeps beautifully for up to 3 to 4 days. I recommend portioning into individual containers if you’re meal prepping so it’s easy to grab and reheat just the right amount. The flavors actually develop even more after a day, making leftovers extra comforting.

Freezing

This soup freezes well and makes an excellent meal prep option. I let it cool completely before transferring it into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It keeps well for up to 3 months frozen. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

To reheat, I prefer gently warming the soup on the stovetop over low heat, stirring often to prevent sticking and to help the pasta and cheese meld back together. Avoid boiling it again as that can toughen the noodles and alter the creamy texture. Adding a splash of broth or half & half during reheating helps refresh the soup’s richness and keeps it silky smooth.

FAQs

Can I use pre-cooked sausage or substitute it with another protein?

Absolutely! If you have leftover cooked sausage, you can simply add it during the final step to warm through. Ground turkey, chicken, or even a plant-based sausage substitute work well too—just adjust cooking times accordingly.

What if I don’t have an immersion blender? Can I use a regular blender?

Yes, you can carefully transfer about half of the soup to a regular blender in batches and blend until smooth, then return it to the pot. Just be cautious with the hot liquid and blend in small portions to avoid spills.

Is this soup safe to freeze with the pasta inside?

It is safe, but keep in mind the pasta may become softer or slightly mushy after freezing and reheating. If you prefer firmer noodles, consider freezing the soup without the pasta and cooking fresh pasta when serving.

Can I make this recipe dairy-free?

Definitely! Use coconut milk or another dairy-free cream alternative instead of half & half, and choose vegan ricotta or omit the cheese toppings. The flavors will still be rich and comforting.

How spicy is this soup? Can I adjust the heat level?

The crushed red pepper adds just a gentle warmth, but you can easily leave it out for a milder version or increase it to suit your spice preference. Using hot Italian sausage also amps up the heat if you like a bit more kick.

Conclusion

I’m always thrilled to share this Easy Butternut Squash Lasagna Soup Recipe because it brings together the best of both worlds: comforting Italian flavors and the cozy sweetness of autumn squash, all in a simple, quick-to-make meal. Whether you’re cooking for family or treating yourself, I promise this soup will become one of your favorites, warming your heart and filling your kitchen with incredible aromas every time you make it.