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Broccoli Cheddar Lasagna Soup

Broccoli cheddar lasagna soup that turns a creamy, golden cheese broth into tender-crisp broccoli with broken lasagna noodles. Simmered until the pasta is almost tender, then finished with cheddar for a melty blanket-like top.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Broccoli florets
  • 3 cup broccoli florets, cut small
Chicken
  • 1 lb chicken breast, diced (optional) Optional for extra protein.
Aromatics and liquids
  • 1 onion, diced
  • 3 clove garlic, minced
  • 4 cup chicken broth
  • 2 cup heavy cream
Cheese sauce base
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cup shredded sharp cheddar, divided Reserve 1 cup to top at the end.
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
Lasagna noodles and seasoning
  • 8 lasagna noodles, broken into pieces
  • 0.25 tsp Salt and pepper to taste Season gradually to taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt butter in a large pot over medium heat, then sauté the onion for 4 minutes until softened. Add the minced garlic and cook 1 minute, stirring so it becomes fragrant.
Cook chicken (optional) and thicken
  1. If using diced chicken breast, add it to the pot and cook for 4 minutes until lightly browned and cooked through.
  2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture looks smooth and slightly golden.
Simmer into creamy soup
  1. Gradually add the chicken broth and cream, stirring until smooth, then mix in the garlic powder and Dijon mustard.
  2. Bring the soup to a simmer, then add the broken lasagna noodles and stir to submerge them.
  3. Cook for 8-10 minutes, until the noodles are almost tender, then add the broccoli florets.
  4. Cook for 3-4 more minutes until the broccoli is bright green and tender-crisp, stirring occasionally so it heats evenly.
Finish and serve
  1. Remove the pot from the heat and stir in 2 cups of the shredded cheddar until fully melted and glossy.
  2. Season with salt and pepper to taste, then serve topped with the remaining cheddar.

Notes

Pro tip: for the creamiest texture, add the cheddar off the heat so it melts smoothly without separating. Store leftovers in the refrigerator up to 3 days; rewarm gently on the stove, adding a splash of broth or cream if it thickens. Freezing: no—cream and pasta can break down after thawing. Dietary swap: use a lactose-free cream or a non-dairy cooking cream and a meltable lactose-free cheddar-style cheese to keep it dairy-forward while reducing lactose.