Butternut Squash Lasagna Soup

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BUTTERNUT SQUASH LASAGNA SOUP! Creamy ricotta balls, hearty butternut squash, and all the best lasagna flavors in a bowl. Coziest fall dinner alert!

FULL RECIPE below. SAVE and make this recipe!

YOU’LL NEED:
-2 T olive oil
-1 large yellow onion, chopped
-6 cloves garlic, minced
-1 lb ground beef
-2 tsp Italian seasoning
-3/4 tsp kosher salt, divided
-1/2 tsp black pepper
-1/2 tsp ground nutmeg
-1/4 tsp red pepper flakes
-3 T tomato paste
-8 c chicken broth
-2 c diced butternut squash
-1 (24-oz) jar marinara
-8 oz lasagna noodles, broken
-3 c kale or spinach
-1 1/4 c ricotta
-1/2 c shredded mozzarella
-1/4 c Parmesan
-1/2 c + 2 T basil, chopped
-1/4 c heavy cream

Sauté the onion in oil, add the garlic, then add the beef and seasonings (use 1/2 tsp salt). Cook 3-5 min until browned.
Add the tomato paste, and cook 1 min. Pour in the broth and squash, and simmer for 5 min.
Add the marinara and noodles, bring to a boil, and simmer 10 more min, or until the noodles are tender. Stir in the cream and 1/2 c basil.
Mix ricotta, mozzarella, Parmesan, 2 T basil, and 1/4 tsp salt, then form into balls. Serve the soup with ricotta balls on top. DEVOUR!

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