Add olive oil to a large soup pot over medium heat. Heat the oil, then add finely diced onion with a pinch of salt and red pepper flakes. Cook for about three minutes until softened.

Add the roughly chopped garlic and continue to cook for another three minutes.

Add the diced butternut squash, Italian seasoning, and another pinch of salt. Cook for about five minutes to caramelize the squash slightly.

Pour in the vegetable broth and add the parmesan rind. Bring to a boil and let simmer for ten minutes.

Remove the rind and use an immersion blender to puree about half of the soup.

Return the parmesan rind to the pot and add the mafalda pasta. Simmer for another ten minutes until pasta is cooked.

Turn off the heat and fold in the fresh kale, heavy cream, and brown sugar. Season with salt and pepper if needed.

Ladle the warm soup into bowls and top with mozzarella.