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Broccoli Cheddar Lasagna Soup

Broccoli cheddar lasagna soup made with a creamy cheddar broth, tender-crisp broccoli florets, and broken lasagna noodles. Whisked flour thickens the soup into a silky, spoonable texture with a melty cheese finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 3 cup broccoli florets Cut small so they cook in the same time as the noodles.
  • 1 onion Diced.
  • 3 clove garlic Minced.
Chicken (optional)
  • 1 lb chicken breast Diced (optional).
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 salt To taste.
  • 0.25 pepper To taste.
Cheese
  • 3 cup shredded sharp cheddar Divided: 1 cup stirred in off heat, 2 cups for finishing/serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened with a light sheen.
  2. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant (do not brown).
Build the roux and add liquids
  1. If using diced chicken, add it now and cook for 4 minutes until no longer pink.
  2. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring, until the mixture smells lightly toasty.
  3. Gradually add the chicken broth and heavy cream while stirring, then stir in the garlic powder and Dijon mustard.
Simmer the lasagna soup
  1. Bring the soup to a simmer over medium-high heat.
  2. Add the broken lasagna noodles and cook for 8-10 minutes, stirring occasionally, until the noodles are almost tender.
  3. Add the broccoli florets and cook for 3-4 more minutes until the broccoli is bright green and tender-crisp.
Finish with cheddar and serve
  1. Remove the pot from the heat and stir in 2 cups of shredded sharp cheddar until fully melted and smooth.
  2. Season with salt and pepper to taste, then serve topped with the remaining cheddar.

Notes

Pro tip: keep the soup at a gentle simmer once the cream and noodles go in—boiling can make the texture grainy. Store in the refrigerator up to 4 days; reheat on the stove with a splash of chicken broth if it thickens. Freezing is not recommended because the dairy may separate. For a lighter option, use half-and-half instead of heavy cream and choose reduced-fat cheddar.