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Broccoli Cheddar Lasagna Soup

Broccoli cheddar lasagna soup with broken lasagna noodles simmered until almost tender, then finished with tender-crisp broccoli and a thick golden cheddar broth. Stir in cheddar off heat for a smooth melt that clings to every spoonful.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Broccoli Cheddar Lasagna Soup Ingredients
  • 3 cup broccoli florets Cut small for even tenderness.
  • 1 lb chicken breast Optional; dice for quick browning.
  • 1 onion Dice.
  • 3 garlic Minced.
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cup shredded sharp cheddar Divided; use 2 cups off heat and top with the remainder.
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 8 lasagna noodles Broken into pieces.
  • 1 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large pot, then sauté the onion for 4 minutes until softened and translucent.
  2. Add the garlic and cook for 1 minute, stirring constantly, until fragrant and lightly softened.
Cook chicken (optional)
  1. If using chicken, add the diced chicken and cook for 4 minutes until no longer pink.
Make the creamy base
  1. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring, until the mixture looks slightly thickened.
  2. Gradually add the chicken broth and cream while stirring until smooth, then stir in the garlic powder and Dijon mustard.
Simmer noodles and broccoli
  1. Bring the soup to a simmer, then add the broken lasagna noodles.
  2. Cook for 8-10 minutes until the noodles are almost tender, then add the broccoli florets.
  3. Cook for 3-4 more minutes until the broccoli is bright green and tender-crisp.
Finish with cheddar
  1. Remove the pot from the heat and stir in 2 cups of shredded sharp cheddar until fully melted and creamy.
  2. Season with salt and pepper to taste, then serve topped with the remaining shredded cheddar.

Notes

Pro tip: for the smoothest melt, remove the soup from heat before adding cheddar so it doesn’t split. Store leftovers in the refrigerator up to 3 days; rewarm gently, adding a splash of broth or cream if it thickens too much. Freezing isn’t recommended because cream-based cheese sauce can become grainy after thawing. For a gluten-free option, use gluten-free all-purpose flour to build the roux.