Butternut Squash Lasagna Soup
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Recipe Intro From swarnika_
This cozy butternut squash lasagna soup is perfect for fall! Packed with veggies and cozy flavors thanks to Red Gold® Tomatoes Chili Ready Tomato Sauce & Diced Tomatoes.
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Recipe Card
ingredients
Butternut Squash Lasagna Soup
- 2 tablespoons olive oil
- 1 cup diced butternut squash
- 2 tablespoons minced garlic
- 1 cup diced zucchini
- 1/2 cup chopped celery
- 1 (15 ounce) can Red Gold® Chili Ready Tomato Sauce
- 1 (14.5 ounce) can Red Gold® Chili Ready Diced Tomatoes
- 2 tablespoons Italian seasoning
- 1 teaspoon chili flakes, optional
- 32 ounces vegetable stock
- 6 ounces lasagna noodles
- 2 cups spinach
- Salt and pepper, to taste
ingredients
For Serving
- 1/2 cup ricotta
- 1/2 cup grated parmesan or pecorino cheese
- Olive oil, for drizzling
- Fresh basil
Method
Step 1
In a heavy bottomed pot, heat olive oil and cook diced butternut squash until starting to soften (3-4 minutes). Remove and set aside.
Step 2
In the same pot, add minced garlic, zucchini, and chopped celery. Stir and cook for 4 minutes.
Step 3
Add the Chili Ready Tomato Sauce, Chili Ready Diced Tomatoes, and vegetable broth. Add Italian seasoning, salt, and pepper. Cover and bring to a boil, for approximately 10 minutes.
Step 4
Add lasagna noodles, cooked butternut squash, and cook until softened. Add spinach and stir to combine. Taste and adjust for seasoning.
Step 5
In a small bowl, combine ricotta and parmesan.
Step 6
Serve soup in bowls topped with a dollop of ricotta and parmesan mixture, drizzle of olive oil, and fresh basil.