Broccoli Cheddar Lasagna Soup Recipe
Broccoli Cheddar Lasagna Soup brings together the cozy flavor of creamy broccoli cheddar soup and the satisfying bite of lasagna noodles. With broccoli, carrots, garlic, and plenty of melted cheddar, it makes a comforting one-pot dinner for chilly evenings.
This rich, creamy soup is easy to prepare with simple ingredients and comes together in about 40 minutes. Serve it warm with crusty bread or a simple salad for a hearty meal.
Ingredient Breakdown
- Lasagna noodles: Breaking the noodles into bite-size pieces makes them easy to scoop up with the soup. Cook them just until al dente so they don’t become too soft as the soup sits.
- Broccoli and carrots: Small broccoli florets and shredded carrots cook in the broth and add color, texture, and vegetable flavor.
- Butter, olive oil, onion, and garlic: This savory base builds flavor before the flour and liquids are added.
- Flour: Whisking flour into the cooked onion mixture helps thicken the broth into a creamy soup.
- Broth, heavy cream, and whole milk: These liquids create the soup’s rich, smooth base. Use chicken broth or vegetable broth according to your preference.
- Cheddar and seasonings: Freshly grated mild cheddar melts into the soup, while bouillon, onion powder, garlic powder, paprika, salt, and pepper add savory depth.
Chef’s tip: Turn off the heat before adding the grated cheddar, then stir it in gradually. This helps the cheese melt smoothly without overheating the soup.
Broccoli Cheddar Lasagna Soup
Equipment
- Large Dutch oven or stockpot
- Chef's Knife
Ingredients
- 10 lasagna noodles broken into bite-size pieces
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- ½ large white or yellow onion diced
- 4 garlic cloves minced
- 4 tbsp all-purpose flour
- 6 cups chicken broth or vegetable broth
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp chicken bouillon powder
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt plus more to taste
- ½ tsp black pepper
- 2 cups small broccoli florets
- 2 cups shredded carrots
- 3 cups freshly grated mild cheddar cheese
Instructions
- Heat the olive oil and butter in a large Dutch oven or stockpot over medium heat. Once the butter melts, add the diced onion and cook for 3–4 minutes, until softened. Add the garlic and cook for another minute.
- Sprinkle the flour over the onion mixture and whisk until well combined. Cook for 2–3 minutes, stirring frequently.
- Slowly pour in the chicken or vegetable broth, heavy cream, and whole milk while whisking continuously to create a smooth, creamy base.
- Stir in the chicken bouillon, onion powder, garlic powder, paprika, salt, and black pepper.
- Add the broccoli, shredded carrots, and broken lasagna noodles. Increase the heat to medium-high and bring the soup to a gentle boil.
- Reduce the heat to medium-low, cover, and simmer for about 15 minutes, stirring occasionally so the noodles do not stick. Cook until the noodles are al dente and the vegetables are tender.
- Turn off the heat and gradually stir in the freshly grated cheddar until completely melted and the soup is smooth and creamy.
- Taste and adjust the seasoning with additional salt and pepper if needed. Ladle into bowls and serve warm.
Notes
- Freshly grate the cheddar for the smoothest, creamiest soup.
- Don’t overcook the lasagna noodles; they will continue absorbing liquid as the soup sits.
- You can substitute frozen broccoli for fresh broccoli. Add it directly to the soup and cook until tender.
- The soup will thicken as it sits. Add a splash of broth or milk when reheating if needed.
- Sharp cheddar can be substituted for mild cheddar if you prefer a stronger cheese flavor.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
Nutrition
Per serving:
| Nutrient | Amount |
|---|---|
| Calories | 857 kcal |
| Carbohydrates | 54g |
| Protein | 27g |
| Fat | 61g |
| Fiber | 4g |
| Sugar | 10g |
| Sodium | 1,790mg |
Troubleshooting
- The soup is too thick: The noodles continue absorbing liquid as the soup sits. Stir in a splash of broth or milk to loosen it.
- The noodles stick together: Stir occasionally while the soup simmers, especially along the bottom of the pot.
- The cheese doesn’t melt smoothly: Turn off the heat and add freshly grated cheddar gradually, stirring until each addition melts.
- The noodles become too soft: Check them near the end of the simmering time and stop cooking once they’re al dente.
- The soup tastes too mild: Add salt and pepper to taste, or use sharp cheddar for a stronger cheese flavor.
- The broccoli is still firm: Continue simmering gently until the florets are tender, checking the noodles so they don’t overcook.
Variations
- Use sharp cheddar: Replace the mild cheddar with sharp cheddar for a more pronounced cheese flavor.
- Make it vegetarian: Use vegetable broth and omit the chicken bouillon powder, or choose a vegetable-based bouillon.
- Use frozen broccoli: Add frozen broccoli directly to the soup and cook until tender.
- Add extra vegetables: Stir in additional small broccoli florets or shredded carrots, keeping in mind that more vegetables may change the soup’s texture.
- Try a different pasta: Use another sturdy pasta shape if you don’t have lasagna noodles, adjusting the cooking time as needed.
- Add a little heat: Sprinkle in extra black pepper or a pinch of red pepper flakes for a gentle kick.
More Soup Recipes to Try Next
- Keto Lasagna Soup
- Panera Broccoli Cheddar Soup
- Marry Me Chicken Soup
- Sweet Potato Carrot Soup
- Turmeric Lentil Vegetable Soup
Storage
- Let leftover soup cool, then transfer it to an airtight container.
- Refrigerate for 3–4 days.
- The soup will thicken as the noodles absorb liquid during storage.
- Reheat gently on the stovetop or in the microwave, stirring occasionally.
- Add a splash of broth or milk when reheating if the soup is too thick.
Frequently Asked Questions
1. Can I use vegetable broth instead of chicken broth?
Yes. Vegetable broth works well. The recipe also includes chicken bouillon powder, so use a vegetable-based bouillon or omit it if you want to keep the soup vegetarian.
2. Can I use frozen broccoli?
Yes. Add frozen broccoli directly to the soup and cook until it’s tender.
3. Can I use sharp cheddar instead of mild cheddar?
Yes. Sharp cheddar gives the soup a stronger cheese flavor.
4. Why should I grate the cheddar myself?
Freshly grated cheddar generally melts more smoothly, helping the soup stay creamy.
5. When should I add the cheese?
Turn off the heat first, then stir in the cheddar gradually until it melts completely.
6. How do I keep the noodles from overcooking?
Simmer just until the noodles are al dente, and avoid leaving the soup cooking longer than necessary.
7. Why does the soup thicken after cooking?
The lasagna noodles continue to absorb liquid as the soup sits. Stir in a little broth or milk to thin it when needed.
8. What can I serve with this soup?
Try crusty French bread, garlic bread, a simple green salad, or a toasted sandwich.
