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Broccoli Cheddar Lasagna Soup

Broccoli cheddar lasagna soup with tender-crisp broccoli and broken lasagna noodles in a thick, creamy cheese broth. Butter-and-flour thickened, then cheddar stirred in at the end for a melty, glossy finish.
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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 cheddar soup base
  • 3 cup broccoli florets Cut small for quick tender-crisp cooking.
  • 1 lb chicken breast Optional; dice for even cooking.
  • 1 onion Dice small.
  • 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: 2 cups for melting off-heat, remaining for topping.
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 8 count lasagna noodles Break into pieces.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the 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 constantly to prevent browning.
Cook chicken (optional)
  1. Add the diced chicken breast (if using) and cook for 4 minutes until no longer pink.
Make the roux and thicken
  1. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring, until the mixture looks lightly golden.
  2. Gradually add the chicken broth and heavy cream while stirring, then stir in the garlic powder and Dijon mustard to combine.
Cook noodles and broccoli
  1. Bring the soup to a simmer, then add the broken lasagna noodles.
  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.
Melt cheddar and season
  1. Remove from heat and stir in 2 cups of the shredded sharp cheddar until fully melted and smooth.
  2. Season with salt and pepper to taste, then serve topped with the remaining cheddar.

Notes

For the smoothest cheese broth, keep the soup at a gentle simmer (not a hard boil) and stir in the cheddar off the heat. Store in the fridge up to 3 days; reheat gently, adding a splash of broth or milk if it thickens. Freezing is not recommended due to dairy texture changes. Dietary swap: use cooked shredded turkey or omit chicken for a lighter version, keeping the same broth-and-cream base.