Butternut Squash, Kale, and White Bean Lasagna Soup
Butternut Squash, Kale, and White Bean Lasagna Soup - Made with less than 10 ingredients - sure to be a dinner staple during the wintertime.
Ever since I made Pioneer Woman's lasagna soup ten years ago, I never got back to the normal way of making lasagna. When you find an easier, more efficient way of making something, why turn back? Amiright!?
So to switch up the classic take on lasagna soup, I made it winter-inspired using butternut squash, kale, and white beans. For this recipe, I used spicy sausage but if you are plant-based, you can simply switch out for vegan sausage or an extra can of white beans.
This lasagna soup is made with less than 10 ingredients, using one pot, and finished in under 30 minutes! So for my busy mom’s out there, this one's for you!
Most of you know, I am a huge fan of Banza pasta! So to make this lasagna soup gluten-free, I used their brand spanking new line of lasagna noodles! With nearly two times the protein, three times the fiber, and nearly 30% fewer net carbs - it’s crazy how you can’t even tell the difference from traditional lasagna noodles!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Butternut Squash, Kale, and White Bean Lasagna Soup - Made with less than 10 ingredients - sure to be a dinner staple during the wintertime.
Ingredients:
1 container lasagna noodles (uncooked)
1 can 28oz crushed fire-roasted tomatoes
1 container (4 cups low-sodium chicken stock) or veggie stock
1 can white beans (rinsed and drained)
1 container (16oz) spicy sausage or vegan sausage/extra can of beans
2 cups fresh kale (destemmed)
1 white onion (diced)
4 cloves garlic (minced)
1 butternut squash (about 1 ½ cups) cubed
Dash or 3 of red pepper flakes
1 tsp salt
½ tsp pepper
Directions:
Heat about 1 tbsp olive oil in a dutch oven or heavy-bottomed stockpot over medium heat. Add the sausage and cook until brown (about 5-8 minutes). Place sausage on a paper towel covered plate to absorb excess grease.
While the pot has oil and grease from the sausage, add the butternut squash, and cook, turning occasionally, until just beginning to caramelize and soften (about 5 minutes). Add the onion and garlic to the pot, and cook until soft and translucent.
Add the sausage back to the pot and add tomatoes, chicken stock, seasonings, and lasagna noodles (may have to break noodles into thirds to fit into the pot. If you think you need more liquid, add about 1-2 cups of stock or water.
Cover, and bring the stock just to a boil, then turn the heat down to low-medium. Let simmer uncovered for about 15-20 minutes. Season with additional salt, pepper, and red pepper flakes to taste.
Add white beans and torn kale leaves, and continue to simmer until warmed through, about 5-7 minutes. Serve warm with crusty bread and enjoy! Great to garnish with fresh basil and additional red pepper flakes too. Makes about 4 servings.
