Sort by Category
- August 2024
- July 2024
- June 2024
- May 2024
- February 2024
- January 2024
- December 2023
- November 2023
- October 2023
- September 2023
- August 2023
- July 2023
- March 2023
- February 2023
- January 2023
- December 2022
- November 2022
- October 2022
- September 2022
- August 2022
- June 2022
- May 2022
- April 2022
- March 2022
- February 2022
- January 2022
- December 2021
- November 2021
- October 2021
- September 2021
- August 2021
- July 2021
- June 2021
- May 2021
- April 2021
- March 2021
- February 2021
- January 2021
- December 2020
- November 2020
- October 2020
- September 2020
- August 2020
- July 2020
- June 2020
- May 2020
- April 2020
- March 2020
- February 2020
- January 2020
- December 2019
- November 2019
- October 2019
- September 2019
- August 2019
- July 2019
- June 2019
- May 2019
- April 2019
- March 2019
- February 2019
- January 2019
- December 2018
- November 2018
- October 2018
- September 2018
- August 2018
- July 2018
- June 2018
- May 2018
- April 2018
- March 2018
- February 2018
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!
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.