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Broccoli Cheddar Lasagna Soup

Broccoli cheddar lasagna soup with creamy chicken broth, tender-crisp broccoli, and broken lasagna noodles in a golden cheese sauce. Made in one pot until the cheddar melts into a thick, comforting consistency.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 3 cups broccoli florets Cut small so they cook at the same pace as the noodles.
  • 1 onion Diced.
  • 3 cloves garlic Minced.
Soup base
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 pound chicken breast Diced; optional.
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon garlic powder
Cheese and pasta
  • 3 cups shredded sharp cheddar Divided into 2 cups for melting in and remaining for topping.
  • 8 lasagna noodles Broken into pieces.
  • salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the onion for 4 minutes until softened and fragrant.
  2. Add the garlic and cook for 1 minute, stirring constantly so it doesn’t brown.
Build the creamy roux and soup base
  1. If using chicken breast, add it now and cook for 4 minutes until no longer pink in the center.
  2. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, stirring until smooth.
  3. Gradually add the chicken broth and heavy cream while stirring, then stir in the garlic powder and Dijon mustard.
Simmer with noodles and broccoli
  1. Bring the mixture to a simmer.
  2. Add the broken lasagna noodles and cook for 8-10 minutes until the noodles are almost tender, stirring occasionally.
  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 melted and smooth.
  2. Season with salt and pepper to taste, then serve topped with the remaining cheddar.

Notes

For the best texture, keep the soup at a steady simmer once the noodles go in—too aggressive and the lasagna noodles can turn mushy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth or cream if it thickens. Freezing is not recommended because cream-based soups can break after thawing. For a lighter option, use evaporated milk or half-and-half instead of heavy cream (the soup will be slightly less rich).