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Broccoli Cheddar Lasagna Soup

Broccoli cheddar lasagna soup is a creamy, one-pot meal with bright green broccoli, broken lasagna noodles, and a thick golden cheddar broth. It simmers until the noodles are almost tender, then finishes with broccoli for a tender-crisp bite and melted cheese.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cup broccoli florets Cut small so they cook to tender-crisp.
  • 1 lb chicken breast Diced; optional for added protein.
  • 1 onion Diced.
  • 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: 1 cup to melt in at the end plus remaining for topping.
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 8 lasagna noodles Broken into pieces.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large pot, then sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute until fragrant, stirring to prevent browning.
Cook optional chicken
  1. Add the diced chicken breast (if using) and cook for 4 minutes until no longer pink.
Thicken the base
  1. Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
  2. Gradually add the chicken broth and heavy cream while stirring, then stir in the garlic powder and Dijon mustard until smooth.
Simmer noodles and broccoli
  1. Bring the soup to a simmer, then add the broken lasagna noodle pieces.
  2. Simmer for 8-10 minutes until the noodles are almost tender, stirring occasionally to prevent sticking.
  3. Add the broccoli florets and cook for 3-4 more minutes until the broccoli is bright green and tender-crisp.
Finish with cheese and season
  1. Remove the pot from heat and stir in 2 cups of the shredded sharp cheddar until melted and creamy.
  2. Season with salt and pepper to taste, then serve topped with the remaining cheddar.

Notes

For the smoothest cheese broth, keep the soup off the boil when melting in the cheddar—stir off-heat until fully melted. Refrigerate in a covered container for up to 3 days; reheat gently on the stovetop or microwave, adding a splash of broth if it thickens. Freezing: no, as cream and noodles can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream and consider adding the chicken only if desired (still follow off-heat cheese melting).