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Broccoli Cheddar Lasagna Soup
Laura

Broccoli Cheddar Lasagna Soup

Creamy, cheesy comfort food combining tender broccoli, broken lasagna noodles, and sharp cheddar in one hearty pot. Ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter divided
  • 1 medium yellow onion diced small
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 cups fresh broccoli florets bite-sized pieces
  • 1 cup carrots shredded or diced
  • 8-10 lasagna noodles broken into 1-inch pieces
  • 2 cups cooked chicken breast shredded, optional
  • 1 cup whole milk or half-and-half
  • 3 cups sharp cheddar cheese freshly shredded
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon or whisk
  • Cutting board
  • Chef's knife

Method
 

  1. Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add diced onion and carrots. Cook 5 minutes until onion is translucent.
  2. Add minced garlic and cook 30 seconds until fragrant.
  3. Push vegetables to one side. Add remaining 1 tablespoon butter to empty space. Once melted, sprinkle in flour and whisk into butter. Cook 2 minutes, stirring constantly to form roux.
  4. Gradually pour in chicken broth while whisking constantly. Add Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Bring to gentle simmer, whisking until slightly thickened.
  5. Add broken lasagna noodles to pot. Reduce heat to medium-low and simmer 10 minutes, stirring every few minutes to prevent sticking.
  6. Stir in broccoli florets. Cook 5-7 minutes until broccoli is tender-crisp and noodles are cooked through.
  7. If adding chicken, stir it in now along with milk. Heat through 3-4 minutes without boiling.
  8. Turn heat to low. Gradually stir in shredded cheddar cheese in batches, stirring until each addition is fully melted before adding more.
  9. Taste and adjust seasonings. Serve immediately garnished with fresh parsley and extra cheese if desired.

Notes

  • Freshly shred your own cheese for smoothest melting
  • Keep heat low when adding cheese to prevent graininess
  • Soup thickens as it sits - add extra broth when reheating
  • Break lasagna noodles by hand for rustic, even cooking