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–+ servings
butternut noodle lasagna soup

Parmesan Crusted Lasagna Soup with Butternut Noodles

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Medium Skillet
  • 1 Baking sheet
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle
  • 1 Baking dish

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 3 clove garlic minced
  • 1 pound ground beef
  • 4 cup beef broth
  • 2 cup crushed tomatoes
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cup butternut squash noodles
  • 1 cup shredded parmesan cheese
  • 1 cup mozzarella cheese shredded
  • 1/4 cup fresh basil chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and minced garlic, sautéing until translucent.
  • Add ground beef to the pot and cook until browned.
  • Stir in beef broth, crushed tomatoes, Italian seasoning, salt, and black pepper.
  • Bring the mixture to a boil, then reduce heat to simmer for 15 minutes.
  • Add butternut squash noodles to the pot and cook for an additional 5 minutes.
  • Preheat the broiler on your oven.
  • Pour the soup into a baking dish.
  • Sprinkle shredded parmesan and mozzarella cheese evenly over the top.
  • Place the baking dish under the broiler until the cheese is melted and golden brown.
  • Remove from oven and let rest for 5 minutes.
  • Garnish with fresh basil before serving.

Notes

For best results, use fresh butternut squash to create noodles that maintain a slight crunch in the soup. When broiling the cheese topping, keep an eye on it to prevent burning, and be sure to use freshly grated parmesan for the best flavor. Adjust the seasoning to your preference, and if the soup seems too thick, you can add more broth to reach your desired consistency.
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