min prep time
hours cook time
min cook time

Squash and Chard Lasagna Soup


Featured Clayton Farms Greens:

  • Rainbow Chard
  • Pea Microgreens


  • 4-5 Clayton Farms chard leaves and their stems
  • 1 cup Clayton Farms pea microgreens
  • 6-9 lasagna sheets
  • I small butternut squash diced
  • 1 sweet onion
  • 1 carrot
  • 3 garlic cloves
  • 1⁄2-1 lb. ground beef - seasoned with salt and pepper
  • 6 cups beef bone broth
  • 1 cup milk
  • 1 Tbsp olive oil or butter
  • I Tbsp tomato paste
  • 1 tsp basil, oregano, paprika, toasted fennel seeds1 Tbsp salt
  • Pinch of cayenne pepper and black pepper


  1. Dice up your chard and stems, onion, carrot, pea microgreens, garlic cloves.
  2. Peel and cut the squash. De-seed the squash and dice up too.
  3. Season beef w salt and pepper. Cook the beef in a skillet until cooked and set aside.
  4. Heat up oil or butter in a big pot and sweat the onion, carrots, and chard stems until lightly browned and soft.
  5. Then add garlic and squash and continue sautéing for 5 more minutes.
  6. Add tomato paste, stir, and pour in 4 cups of the broth. Simmer until the squash has softened.
  7. Take away 1 cup of the liquid from the squash veggie mixture and blend in a blender with 1 cup of milk.
  8. Add blended portion back into the veggie mixture along with the beef, spices, chard leaves and additional 2 cups of broth.
  9. Break lasagna pieces up, add to the pot, and simmer until pasta is cooked to your liking.
  10. Add pea microgreens on top and enjoy!
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