Butternut Squash Lasagna Soup with Kale & Mozzarella

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 6 cups vegetable or chicken broth
• 8 oz lasagna noodles, broken into pieces
• Salt
• black pepper
• 4 cups kale, stems removed and leaves chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish