Broccoli Cheddar Lasagna Soup Recipe

This Broccoli Cheddar Lasagna Soup combines the creamy comfort of broccoli cheddar soup with the hearty ingredients of a classic lasagna.

Tender broccoli, sweet shredded carrots, broken lasagna noodles, and freshly grated cheddar simmer together in a rich, creamy broth that makes a satisfying meal in one pot.

Every spoonful brings together soft vegetables, tender pasta, and melted cheese in a smooth, savory base.

It is a practical choice for chilly evenings, casual family dinners, or anytime you want a comforting soup without the work of layering and baking a traditional lasagna.

Why This Recipe Works So Well

• One-pot convenience: The vegetables, noodles, and creamy broth cook in the same pot, which means fewer dishes to wash afterward.
• A creative twist on two classics: It combines familiar broccoli cheddar soup with the pasta and hearty feel of lasagna.
• A complete, satisfying bowl: Broccoli, carrots, pasta, and cheese provide a variety of textures and make the soup substantial enough for a main meal.
• Easy to customize: Adjust the vegetables, seasonings, or broth to suit your preferences and what you have available.
• Ready in 45 minutes: With just 15 minutes of preparation and 30 minutes of cooking, this recipe fits comfortably into a busy cooking schedule.
• Simple ingredients: Most of the ingredients are everyday kitchen staples, and the broken lasagna noodles make good use of pasta in a different form.

Key Ingredient Tips & Simple Swaps

this Recipe

1. Olive oil and unsalted butter: Using both creates a flavorful base for the onions and garlic. Unsalted butter also makes it easier to control the soup’s final salt level.
2. Yellow onion and garlic: These aromatics build savory flavor before the broth is added. Dice the onion evenly so it softens at a consistent rate.
3. All-purpose flour: Flour thickens the broth and helps create a creamy consistency. Whisk it with the cooked onion and garlic mixture before adding the liquid.
4. Chicken or vegetable broth: Broth provides the main savory foundation. Choose chicken broth for a richer flavor or vegetable broth for a vegetarian-friendly version.
5. Heavy cream and whole milk: This combination gives the soup its creamy body. The milk lightens the richness of the cream while keeping the broth smooth.
6. Broccoli and shredded carrots: Broccoli adds a fresh, earthy taste, while carrots bring a gentle sweetness. Cut the broccoli into bite-sized florets and shred the carrots for even cooking.
7. Lasagna noodles: Broken lasagna sheets give the soup its lasagna-inspired character. Break them into manageable pieces before adding them to the pot.
8. Freshly grated cheddar cheese: Sharp cheddar creates a more pronounced cheese flavor, while medium cheddar offers a milder result. Grating cheese from a block generally helps it melt more smoothly than pre-shredded cheese.

Chef’s Tip: Turn off the heat before adding the cheddar, then stir it in one handful at a time. High heat can cause cheese to become grainy or separate, while gradual addition helps keep the soup creamy.

Broccoli Cheddar Lasagna Soup Recipe

This broccoli cheddar lasagna soup combines everything you love about creamy broccoli cheddar soup and comforting lasagna in one delicious bowl. Tender broccoli, sweet carrots, broken lasagna noodles, and freshly shredded cheddar simmer together in a rich, velvety broth that feels like the ultimate comfort food.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 550 kcal

Equipment

• Large Dutch oven or stockpot
• Cutting Board
• Chef's knife
• Measuring cups and spoons
• Whisk
• Wooden spoon or silicone spatula
• Ladle
• Box grater for shredding cheese

Ingredients

  

• 1 tablespoon olive oil
• 4 tablespoons 56 g unsalted butter
• 1 medium yellow onion finely diced
• 4 garlic cloves minced
• ¼ cup 30 g all-purpose flour
• 6 cups 1.4 liters chicken broth or vegetable broth
• 1 cup 240 ml heavy cream
• 1 cup 240 ml whole milk
• 1 teaspoon chicken bouillon powder optional
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt plus more to taste
• ½ teaspoon freshly ground black pepper
• 3 cups about 300 g broccoli florets, chopped into bite-sized pieces
• 2 cups about 220 g carrots, shredded
• 8 lasagna noodles broken into bite-sized pieces
• 3 cups 340 g sharp or medium cheddar cheese, freshly grated

Instructions

 

• Heat the olive oil and butter in a large Dutch oven or stockpot over medium heat. Once the butter has melted, add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  
• Sprinkle the flour over the onion and garlic mixture. Whisk continuously for 1–2 minutes to cook out the raw flour taste and create a smooth base for the soup.
  
• Slowly pour in the chicken broth, whisking as you go to prevent lumps from forming. Stir in the heavy cream, whole milk, chicken bouillon powder if using, onion powder, garlic powder, paprika, salt, and black pepper. Bring the mixture to a gentle simmer.
  
• Add the chopped broccoli, shredded carrots, and broken lasagna noodles to the pot. Stir well to distribute the ingredients evenly and make sure the noodles are submerged in the liquid.
  
• Reduce the heat to medium-low, cover the pot partially, and simmer for 15–20 minutes, stirring occasionally to prevent the noodles from sticking to the bottom. Cook until the lasagna noodles are tender and the broccoli and carrots are cooked through.
  
• Turn off the heat and gradually stir in the freshly grated cheddar cheese, a handful at a time. Allow each addition to melt before adding more. Stir gently until the soup becomes creamy and the cheese is fully incorporated.
  
• Taste the soup and adjust the salt and pepper as needed. If the soup is thicker than you prefer, add a little extra broth or milk until it reaches your desired consistency.
  
• Ladle the broccoli cheddar lasagna soup into bowls and serve hot. Add a little extra shredded cheddar or freshly cracked black pepper on top, if desired.
  

Nutrition Information

The following nutrition values are approximate estimates per serving, based on six servings. Actual values will vary depending on the cheese, broth, cream, and pasta brands used.

Common Broccoli Cheddar Lasagna Soup Problems and Fixes

• The soup is too thick: Lasagna noodles absorb liquid as they cook and continue doing so as the soup sits. Stir in a little extra broth or milk until the consistency is right.
• The cheese becomes grainy: The soup may be too hot when the cheese is added. Turn off the heat and stir in freshly grated cheddar gradually rather than adding it all at once.
• The flour forms lumps: Add the broth slowly while whisking continuously. Make sure the flour has been mixed thoroughly with the butter and aromatics before adding liquid.
• The noodles stick to the bottom: Stir the soup occasionally during simmering, especially around the base and corners of the pot.
• The broccoli becomes too soft: Cut the florets into reasonably sized pieces and check their tenderness as the noodles approach doneness. Avoid simmering longer than necessary.
• The soup tastes bland: Taste it before serving and adjust the salt, black pepper, and seasonings. The flavor of the broth and cheddar can vary, so the final seasoning may need a small adjustment.

Creative Ways to Use Leftover Soup

• Make it vegetarian: Use vegetable broth and omit the optional chicken bouillon powder, checking that your cheese is suitable for your dietary preferences.
• Add mushrooms: Sauté sliced mushrooms with the onion for an earthy flavor that works well with cheddar.
• Use different pasta: If you don’t have lasagna noodles, broken fettuccine or another sturdy pasta can work. Adjust the cooking time according to the pasta shape.
• Include extra vegetables: Add finely chopped cauliflower or a handful of spinach for more variety. Keep the total vegetable quantity in mind so the soup doesn’t become too crowded.
• Use extra-sharp cheddar: Choose extra-sharp cheddar for a stronger cheese flavor without needing to add more cheese.
• Add a little heat: Include a pinch of cayenne pepper or red pepper flakes with the seasonings for a gentle spicy kick.
• Try a lighter dairy combination: Replace some of the heavy cream with additional milk for a less rich soup. The consistency will be slightly lighter.

More Soup Recipes to Try

1. Roasted Pumpkin Soup
2. Roasted Butternut Squash Soup
3. Butternut Squash and Ginger Soup
4. Roasted Fennel and Pumpkin Autumn Soup
5. Chicken and Rice Soup with Cinnamon and Thyme

What to Do With Leftovers

• Cool and refrigerate promptly: Transfer leftovers to shallow, airtight containers and refrigerate within two hours of cooking. Keep the refrigerator at 40°F (4°C) or below.
• Use within three to four days: Refrigerated soup is generally best consumed within 3–4 days. The noodles will continue absorbing liquid and become softer over time.
• Freeze with care: Cream-based soups can change texture when frozen, and cooked pasta may become soft. For better results, freeze the soup before adding the cheddar and noodles when practical, then prepare those components when serving.
• Reheat gently: Warm the soup on the stovetop over medium-low heat, stirring frequently. Add a splash of broth or milk if it has thickened, and heat until it reaches 165°F (74°C).
• Avoid repeated reheating: Reheat only the amount you plan to eat. Repeated heating can affect the texture of the cheese sauce and make the noodles overly soft.

Frequently Asked Questions

1. Can I use frozen broccoli in this soup?
   Yes. Frozen broccoli can be used instead of fresh broccoli. Add it directly to the pot and adjust the cooking time as needed, since frozen pieces may soften more quickly.
2. Why is freshly grated cheddar recommended?
   Freshly grated cheddar generally melts more smoothly than many pre-shredded cheeses, which often contain anti-caking ingredients. This helps create a more consistent, creamy soup.
3. Can I make this soup without heavy cream?
   You can substitute additional milk for some or all of the heavy cream, but the soup will be less rich. The final thickness may also change slightly.
4. What type of cheddar works best?
   Sharp cheddar gives the soup a stronger cheese flavor, while medium cheddar is milder. Either works well, so choose according to your preference.
5. Can I use a different type of broth?
   Yes. Chicken broth gives the soup a savory base, while vegetable broth is a good alternative. Choose a low-sodium variety if you want more control over the final salt level.
6. How do I keep the cheese from clumping?
   Turn off the heat before adding the cheese and stir it in gradually. Avoid boiling the soup after the cheddar has been added, as excessive heat can affect the texture.
7. Can I use gluten-free lasagna noodles?
   Yes, provided the noodles are suitable for cooking directly in soup. Gluten-free pasta can soften or break apart differently, so check it frequently and follow the package guidance where applicable.
8. How can I tell when the lasagna noodles are done?
   Taste a piece near the end of the simmering time. The noodles should be tender but still hold their shape, without a hard or chalky center.

Noah Baker

hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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