1. 1. In a large pot, heat the olive oil over medium heat. Add the diced onion and red pepper flakes, and sauté for 3-4 minutes until the onion is softened. Then, add the garlic and cook for another minute until fragrant.

2. 2. Next, add the butternut squash and Italian seasoning to the pot. Stir to combine and cook for 3-4 minutes, allowing the flavors to meld.

3. 3. Pour in the vegetable broth and add the Parmesan rind. Bring the mixture to a boil, then reduce the heat and simmer until the squash is tender, about 15-20 minutes.

4. 4. Remove the Parmesan rind from the pot. Use an immersion blender to puree the soup until it’s smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a traditional blender.

5. 5. Add the broken lasagna noodles (or mafalda pasta) to the soup and cook according to the package instructions until al dente.

6. 6. Stir in the fresh kale, heavy cream, and brown sugar. Simmer for 2-3 minutes, allowing the kale to wilt and the soup to become deliciously creamy.

7. 7. Ladle the Butternut Squash Lasagna Soup into bowls and top with shredded mozzarella cheese. Serve hot and enjoy!