Butternut Squash Lasagna Soup

15 minutes Prep Time
30 minutes Cook Time
6 Servings

This cozy butternut squash lasagna soup is perfect for fall! Packed with veggies and cozy flavors thanks to Red Gold Chili Ready Tomato Sauce & Chili Ready Diced Tomatoes.   @swarnika   @thefeedfeed

Ingredients

  • 2 tablespoons olive oil
  • 1 cup butternut squash, diced
  • 2 tablespoons minced garlic
  • 1 cup zucchini, diced
  • 1/2 cup celery, chopped

  • 1 can Red Gold® Chili Ready Tomato Sauce 15 oz

  • 1 can Red Gold® Chili Ready Canned Diced Tomatoes 14.5oz

  • 32 ounces vegetable stock
  • 2 tablespoons Italian seasoning
  • 1 teaspoon chili flakes, optional
  • salt and pepper to taste
  • 6 ounces lasagna noodles
  • 2 cups spinach
  • 1/2 cup ricotta cheese
  • 1/2 cup grated parmesan or pecorino cheese
  • olive oil, drizzle for serving
  • fresh basil, garnish for serving

Instructions

Step one

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 two

In the same pot, add minced garlic, zucchini, and chopped celery. Stir and cook for 4 minutes.

Step three

Add the Red Gold Chili Ready Tomato Sauce, Chili Ready Diced Tomatoes and vegetable broth. Add Italian seasoning, chili flakes (if using), salt and pepper.  Cover and bring to a boil for approximately 10 minutes.

Step four

Add lasagna noodles, broken into smaller pieces, cooked butternut squash, and cook until noodles are softened. Add spinach and stir to combine. Taste and adjust for seasoning.

Step five

In a small bowl, combine ricotta and parmesan.

Step six

Serve soup in bowls topped with a dollop of ricotta and parmesan mixture, drizzle of olive oil, and fresh basil.

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