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Broccoli Cheddar Lasagna Soup

Broccoli Cheddar Lasagna Soup is a creamy one-pot dinner with tender broccoli, broken lasagna noodles, and a thick golden cheddar broth. You’ll sauté aromatics, simmer noodles until nearly tender, then finish with broccoli and a melted cheddar blanket.
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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: 655
Ingredients Equipment Method Notes

Ingredients
  

Broccoli Cheddar Lasagna Soup
  • 3 cup broccoli florets, cut small
  • 1 lb chicken breast, diced optional
  • 1 onion, diced
  • 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
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 8 lasagna noodles, broken into pieces
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large pot over medium heat. Sauté the onion for 4 minutes until softened, then add the garlic and cook for 1 minute until fragrant.
Cook chicken (optional)
  1. Add the diced chicken breast (if using) to the pot. Cook for 4 minutes until no longer pink through.
Make the creamy base
  1. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly toasted.
  2. Gradually pour in the chicken broth and heavy cream while stirring to keep it smooth. Stir in the garlic powder and Dijon mustard until combined.
Simmer noodles and broccoli
  1. Bring the soup to a simmer over medium-high heat. Add the broken lasagna noodles and cook for 8-10 minutes until they are almost tender.
  2. Add the broccoli florets to the pot. 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. Stir in 2 cups of cheddar until fully melted and the soup looks thick and glossy.
  2. Season with salt and pepper to taste, then serve topped with the remaining cheddar.

Notes

For best texture, keep the soup at an active simmer while noodles cook, so they soften without turning mushy. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid separating. Freezing isn’t recommended because cream-based soups can change texture. For a lighter option, use half-and-half and reduce cheddar to 2 cups, keeping the same method.