Go Back

Broccoli Cheddar Lasagna Soup

Broccoli Cheddar Lasagna Soup is a creamy, one-pot soup with tender-crisp broccoli, broken lasagna noodles, and a thick golden cheddar broth. Made by simmering noodles until almost tender, then finishing with bright green broccoli and melted sharp cheddar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 3 cup broccoli florets, cut small
  • 1 onion, diced
  • 3 garlic, minced
Protein (optional)
  • 1 lb chicken breast, diced (optional) Optional; skip for a vegetarian version.
Soup base
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 8 lasagna noodles, broken into pieces
  • 0.25 cup salt and pepper to taste
Cheddar topping
  • 3 cup shredded sharp cheddar, divided Use 2 cups mixed in off-heat and the remaining cheddar for serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large pot over medium heat. Sauté the diced onion for 4 minutes, stirring occasionally, until softened.
  2. Add the minced garlic and cook for 1 minute. Stir constantly so it doesn’t brown.
Cook optional chicken
  1. Add the diced chicken (if using) and cook for 4 minutes. Stir until no longer pink in the center.
Thicken the soup
  1. Whisk in the flour and cook for 1-2 minutes. Keep stirring until it smells lightly toasted.
  2. Gradually add the chicken broth and heavy cream, stirring to smooth out any lumps. Stir in the garlic powder and Dijon mustard until combined.
Simmer noodles and broccoli
  1. Bring the mixture to a simmer over medium-high heat. Once simmering, add the broken lasagna noodles.
  2. Cook for 8-10 minutes until the noodles are almost tender. Stir occasionally to prevent sticking.
  3. Add the broccoli florets and continue cooking for 3-4 minutes. Cook until the broccoli is bright green and tender-crisp.
Finish with cheddar and serve
  1. Remove the pot from heat and stir in 2 cups of cheddar until melted. Keep stirring until the broth turns thick and smooth.
  2. Season with salt and pepper to taste, then serve topped with the remaining cheddar. Let the cheese melt slightly from the hot soup before eating.

Notes

Pro tip: for the creamiest texture, stir in the cheddar off-heat so it melts smoothly instead of turning grainy. Store leftovers in the fridge up to 3 days; reheat gently on the stove. Freezing is not recommended because the cream can separate and the noodles may soften further. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar slightly to keep it creamy with less richness.