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Broccoli Cheddar Lasagna Soup

Broccoli cheddar lasagna soup with creamy cheese broth, tender-crisp broccoli, and broken lasagna noodles. Simmered until the noodles are almost tender, then finished with melted sharp cheddar for a thick, golden spoonable texture.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Broccoli Cheddar Lasagna Soup
  • 3 cup broccoli florets Cut small so they cook through in the same simmer.
  • 1 lb chicken breast Optional; dice for faster cooking.
  • 1 onion Dice small.
  • 3 clove garlic Minced.
  • 4 cup chicken broth Use low-sodium if you prefer less salt.
  • 2 cup heavy cream For a thick, creamy base.
  • 3 tbsp butter Unsalted or salted both work.
  • 3 tbsp all-purpose flour Helps thicken the broth.
  • 3 cup shredded sharp cheddar Divided: 2 cups stirred in off heat, remaining for serving.
  • 1 tsp Dijon mustard Adds tang to the cheese broth.
  • 0.5 tsp garlic powder Boosts savory flavor.
  • 8 lasagna noodles Broken into pieces.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Melt the butter in a large pot and sauté the onion for 4 minutes, stirring until softened and fragrant.
  2. Add the minced garlic and cook for 1 minute, keeping it moving so it doesn’t brown.
  3. If using diced chicken breast, add it now and cook for 4 minutes until no longer pink.
  4. Whisk in the flour and cook for 1-2 minutes, forming a thick paste that lightly toasts.
Simmer and cook the noodles and broccoli
  1. Gradually add the chicken broth and heavy cream, stirring until smooth; then stir in the garlic powder and Dijon mustard.
  2. Bring the mixture to a simmer and add the broken lasagna noodles.
  3. Cook for 8-10 minutes until the noodles are almost tender.
  4. Add the broccoli florets and cook for 3-4 more minutes until bright green and tender-crisp.
Finish with cheddar and serve
  1. Remove the pot from the heat and stir in 2 cups of cheddar until fully melted.
  2. Season with salt and pepper to taste, then serve topped with the remaining shredded cheddar.

Notes

Pro tip: Whisk the flour thoroughly before adding liquid so the soup turns silky, not lumpy. Refrigerate leftovers in an airtight container up to 3 days; reheat gently to avoid grainy cheese. Freezing: not recommended because dairy-based soup can separate when thawed. For a lighter option, swap heavy cream for half-and-half and reduce cheddar slightly (expect a thinner texture).