Broccoli Cheddar Lasagna Soup
This Broccoli Cheddar Lasagna Soup combines the cozy flavors of creamy broccoli cheddar soup with tender lasagna noodles for an easy, satisfying one-pot dinner. Loaded with broccoli, carrots, garlic, and plenty of melted cheddar, it is rich, comforting, and perfect for a chilly evening.
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Servings: 6
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.