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Broccoli Cheddar Lasagna Soup

Broccoli cheddar lasagna soup is a creamy, cheesy one-pot dinner with tender-crisp broccoli and broken lasagna noodles cooked right in the broth. You’ll get a thick golden cheese broth by melting sharp cheddar into a simmering dairy-and-flour base.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Broccoli and soup base
  • 3 cup broccoli florets Cut small for even tender-crisp texture.
  • 1 lb chicken breast Optional; diced for quick cooking.
  • 1 onion Diced.
  • 3 clove garlic Minced.
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cup shredded sharp cheddar Use 2 cups for melting into the soup.
  • 1 cup shredded sharp cheddar Reserve 1 cup for topping.
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
Lasagna noodles and seasoning
  • 8 lasagna noodles Broken into pieces.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large pot over medium heat. Sauté the diced onion for 4 minutes, then add the minced garlic and cook for 1 minute, until fragrant.
Cook chicken (if using)
  1. Add the diced chicken breast (if using) and cook for 4 minutes, stirring occasionally, until no longer pink.
Make the roux
  1. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until lightly golden.
Build the creamy broth
  1. Gradually add the chicken broth and heavy cream while stirring. Stir in the garlic powder and Dijon mustard until smooth and combined.
Simmer and cook noodles
  1. Bring the mixture to a simmer, then add the broken lasagna noodles. Cook for 8-10 minutes until the noodles are almost tender.
Cook broccoli to tender-crisp
  1. Add the broccoli florets and cook for 3-4 more minutes. Cook until the broccoli is bright green and tender-crisp.
Melt cheddar and finish
  1. Remove from the heat and stir in 2 cups of shredded sharp cheddar until fully melted. Season with salt and pepper to taste, then serve topped with the remaining cheddar.

Notes

For the thickest, most lasagna-like texture, whisk the flour thoroughly before adding the liquids and keep a steady simmer for the noodles. Store in an airtight container in the refrigerator up to 3-4 days; reheat gently, adding a splash of broth or cream if it thickens too much. Freezing is not recommended because dairy can separate when thawed. For a lighter option, swap half-and-half for heavy cream and use reduced-fat cheddar.