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Broccoli Cheddar Lasagna Soup

Broccoli cheddar lasagna soup with a thick, golden cheese broth, tender broccoli florets, and broken lasagna noodles simmered until nearly tender. Finished with melted sharp cheddar for a creamy, 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
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 3 cups broccoli florets Cut small for quick tender-crisp cooking.
  • 1 onion Diced.
  • 3 cloves garlic Minced.
Soup base
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour For thickening.
  • 1 lb chicken breast Diced (optional).
Cheese and seasoning
  • 3 cups shredded sharp cheddar Divided: 2 cups for stirring in off heat, 1 cup for topping.
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 8 lasagna noodles Broken into pieces.
  • 1 salt To taste.
  • 1 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 garlic and cook for 1 minute until fragrant.
  3. Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
Build the creamy soup
  1. Gradually add the chicken broth and heavy cream while stirring, then stir in the garlic powder and Dijon.
  2. Bring the mixture to a simmer.
  3. Add the broken lasagna noodles and cook for 8-10 minutes until almost tender.
Finish with broccoli and cheese
  1. Add the broccoli florets and cook for 3-4 more minutes until bright green and tender-crisp.
  2. Remove from the heat and stir in 2 cups of the shredded sharp cheddar until melted.
  3. Season with salt and pepper to taste, then serve topped with the remaining cheddar.

Notes

Pro tip: cut broccoli florets small so they stay bright green and tender-crisp by the time the noodles finish. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid separating the cheese. Freezing is not recommended for the creamiest texture. For a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less thick).