Broccoli Cheddar Lasagna Soup
This creamy, cheesy Broccoli Cheddar Lasagna Soup is everything you love about lasagna and broccoli cheddar soup combined into one cozy bowl. It’s packed with tender broccoli, melty cheddar, lasagna noodles, and a touch of garlic and herbs in a velvety broth. Comforting, hearty, and ready in under an hour!
Time Required
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~50 minutes
Ingredients
For the Soup:
1 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1/4 tsp red pepper flakes (optional)
1 tsp dried Italian herbs or oregano
1 head broccoli, chopped into small florets (about 3 cups)
5–6 lasagna noodles, broken into bite-sized piece
4 cups vegetable or chicken broth
2 cups milk (dairy or unsweetened plant-based)
1/2 cup heavy cream (optional for extra creaminess)
2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella (optional, for stretch)
Salt & pepper to taste
Optional Toppings:
Croutons or garlic bread
Extra cheddar or parmesan
Fresh basil or parsley
Instructions
1. Sauté the Base:
Heat olive oil in a large pot over medium heat.
Sauté onion until soft (about 4 minutes), then add garlic, red pepper flakes, and herbs. Cook another 1–2 minutes until fragrant.
2. Add Broth and Broccoli:
Add broth and bring to a simmer. Stir in the chopped broccoli.
Simmer for 6–8 minutes, or until broccoli is just tender.
3. Add Pasta:
Break lasagna noodles into bite-sized pieces and add to the pot.
Cook uncovered for 10–12 minutes, stirring occasionally, until noodles are tender. Add a splash of water if needed.
4. Add Milk and Cheese:
Lower heat and stir in milk and cream.
Slowly add cheddar and mozzarella cheeses a handful at a time, stirring until melted and smooth.
Season with salt and pepper to taste.
5. Serve:
Ladle into bowls and top with more cheese, herbs, or crunchy croutons if desired. Serve hot.
Chef’s Notes & Tips
Don’t overcook the broccoli – keep it vibrant and slightly firm for texture.
For a thicker soup, simmer a few extra minutes before adding the milk and cheese.
Use oven-ready lasagna noodles or any short pasta as a substitute.
For extra protein: Add cooked shredded chicken, white beans, or tofu crumbles.
This soup thickens as it sits—add a bit of broth or milk when reheating.
Frequently asked questions FAQs
Q: Can I make this gluten-free?
A: Yes—use gluten-free lasagna noodles and double-check your broth and cheese labels.
Q: Can I make it vegan?
A: Absolutely—use plant-based butter, milk, and cheeses. You can also thicken with cashew cream or pureed potatoes.
Q: Can I freeze it?
A: You can freeze it, but the dairy may separate slightly. Stir well while reheating. Best consumed within 1 month.
Q: What’s a good side for this soup?
A: Garlic bread, roasted veggies, or a simple green salad go perfectly.
Q: How long does it keep?
A: Store in the fridge for up to 4 days. Reheat gently on the stove or microwave
Nutritional Information
Calories: 380 kcal
Protein: 17 g
Carbohydrates: 33 g
Fat: 20 g
Saturated Fat: 11 g
Cholesterol: 50 mg
Fiber: 3 g
Sugars: 6 g
Sodium: 520 mg
Vitamin C: 80% DV
Calcium: 30% DV
Iron: 10% DV
Note:Nutrition may vary depending on dairy type and noodle brand.