Butternut Squash and Mushroom Soup With Lasagna Noodles
Ingredients
8 ounces small lasagna noodle (rombi) pasta or 12 lasagna noodles, broken into ½-inch pieces
1 cup fresh ricotta
1 teaspoon finely grated lemon zest
1½ teaspoons kosher salt, divided
1¼ teaspoons black pepper, divided
2 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves
2 garlic cloves, finely chopped
1 large yellow onion, finely chopped
1 medium butternut squash (about 2½ lb.), peeled, seeded, and cut into ½-inch cubes
2 10-ounce packages button mushrooms, thinly sliced
8 cups coarsely chopped curly kale (from 1 large bunch)
12 cups Easy Homemade Parmesan Broth (recipe below) or vegetable broth
Torn basil leaves, for serving
Nutrition
Calories 440calories
Fat 15g (7 g saturated fat)
Cholesterol 35mg
Sodium 830mg
Protein 20g
Carbohydrate 61g
Sugar 10g
Fiber 8g
Iron 4mg
Calcium 362mg
Directions
Cook the pasta according to the package directions. Drain and reserve.
Combine the ricotta, lemon zest, and ¼ teaspoon each salt and pepper in a medium bowl. Set aside.
Warm the olive oil with the thyme in a pot over medium until fragrant. Add the garlic, onion, and remaining salt and pepper. Cook over medium until just tender, about 5 minutes. Add the squash and mushrooms; cook, partially covered, until the squash is tender, 10 to 12 minutes. Stir in the kale. Add the broth and simmer 15 minutes.
Stir in the noodles to warm and serve, garnished with the seasoned ricotta and basil.
Yields: Serves 6
