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Broccoli Cheddar Lasagna Soup

Broccoli cheddar lasagna soup with creamy chicken broth, tender-crisp broccoli, and broken lasagna noodles simmered until almost done. Finished with melted shredded cheddar to create a thick, golden cheese broth.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Broccoli Cheddar Lasagna Soup
  • 3 cup broccoli florets Cut small so they cook through during the last simmer.
  • 1 lb chicken breast Optional; dice for even cooking.
  • 1 onion Dice finely.
  • 3 clove garlic Minced.
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cup shredded sharp cheddar Divided; reserve some for topping.
  • 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 and thicken
  1. Melt the butter in a large pot, then sauté the onion for 4 minutes until softened.
  2. Add the minced garlic and cook 1 minute, stirring, until fragrant.
  3. If using chicken, add the diced chicken and cook 4 minutes until it loses its pink color.
  4. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Build the creamy cheese broth
  1. Gradually add the chicken broth and heavy cream, stirring until smooth.
  2. Stir in the garlic powder and Dijon mustard.
  3. Bring the mixture to a simmer.
  4. Add the broken lasagna noodles and cook 8-10 minutes until they are almost tender, stirring occasionally.
Cook broccoli and finish with cheddar
  1. Add the broccoli florets and cook 3-4 more minutes until bright green and tender-crisp.
  2. Remove from heat and stir in 2 cups of cheddar until fully melted and glossy.
  3. Season with salt and pepper to taste, then serve topped with the remaining cheddar.

Notes

For the smoothest soup, whisk the flour with the melted butter until it forms a paste, then pour in the broth/cream gradually so no lumps form. Store in the refrigerator up to 3 days; reheat gently over low heat to avoid thickening too much. Freezing is not recommended because the cream can separate when thawed. Dietary swap: use half-and-half instead of heavy cream for a lighter version (texture may be slightly less rich).