Sometimes the best recipes are born out of chance, and this broccoli cheddar lasagna soup is proof. What started as a way to use up leftover cheese, broccoli, and a few noodles turned into a dish that’s now a family favorite. The creamy cheddar broth, tender pasta, and hearty broccoli make every spoonful rich and satisfying. Perfect for chilly evenings, it comes together in one pot with simple ingredients comfort food at its coziest.
Table of Contents
Ingredients You’ll Need
Here’s everything you’ll want to grab before diving in. Don’t worry if your pantry doesn’t match mine exactly I’ll also share some smart swaps so you can make it work with what you already have.
Base Ingredients:
- 2 tablespoons butter (for that rich base flavor)
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 4 cups broccoli florets (fresh or frozen both work)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (half-and-half works in a pinch)
- 2 cups sharp cheddar cheese, shredded
- 6–8 lasagna noodles, broken into bite-sized pieces
- 1 teaspoon Dijon mustard (optional, but deepens the cheesy flavor)
- Salt & black pepper to taste
Smart Substitutions:
- Gluten-free? Swap the lasagna noodles for your favorite GF pasta.
- Dairy-free? Use unsweetened cashew cream or coconut milk instead of heavy cream, plus a dairy-free cheddar alternative.
- Extra veggies? Toss in carrots, spinach, or even cauliflower for more nutrition.
- Protein boost? Stir in shredded rotisserie chicken, crumbled bacon, or diced ham.
Pro tip: shred your own cheddar from a block. Pre-shredded cheese has anti-caking powder that can make your soup grainy instead of creamy.
Step-by-Step Instructions
Cooking this soup is easier than it sounds. Think of it as building a lasagna, but all in one pot and without the stress of layering noodles perfectly. Here’s how to bring it all together:
1. Build the Flavor Base
Melt the butter in a large soup pot over medium heat. Toss in the diced onion and let it soften until it turns golden and sweet, about 4–5 minutes. Add the garlic and cook just until fragrant don’t walk away, garlic burns fast.
(Little kitchen secret: this step sets the entire tone of your soup. If your onions smell amazing, you’re on the right track.)
2. Add the Veggies & Broth
Stir in the broccoli florets and pour in the chicken or vegetable broth. Bring everything to a gentle simmer. The broccoli should start to soften but still keep its bright green color about 6–7 minutes.
👉 Don’t panic if the pot looks a little crowded. The noodles and cream will balance things out.
3. Drop in the Noodles
Break the lasagna noodles into irregular, bite-sized pieces and stir them right into the broth. Let them cook until tender, about 8–10 minutes. Stir often so they don’t stick to the bottom.
(It’s okay if some pieces look uneven honestly, that’s part of the soup’s rustic charm.)
4. Make it Cheesy & Creamy
Once the noodles are cooked, lower the heat and pour in the cream. Sprinkle in the shredded cheddar a handful at a time, stirring until it melts into the broth. Add Dijon mustard here if you’re using it it makes the cheese flavor pop. Season generously with salt and pepper.
👉 If the soup feels too thick, splash in a bit more broth or even warm water. If it’s too thin, let it simmer for a few more minutes.
5. Serve It Up
Ladle the soup into bowls and serve it piping hot. Extra cheese on top is never a bad idea, and if you’re feeling fancy, a sprinkle of fresh parsley makes it pop.
And just like that, you’ve got a pot of lasagna-meets-broccoli-cheddar comfort in under 45 minutes.
Pro Tips & Tricks
Cooking a soup that’s both cheesy and noodle-y can be a little tricky the first time. Here are my favorite tips to make sure your broccoli cheddar lasagna soup comes out creamy, cozy, and not at all clumpy:
1. Prevent Cheese Clumping
- Always lower the heat before adding your cheese. High heat makes cheese seize up and turn grainy.
- Add cheese a handful at a time, stirring in between so it melts smoothly into the broth.
- Shred your own cheese. Pre-shredded bags have anti-caking powder that can mess with the texture.
2. Keep the Noodles Happy
- Break noodles into uneven pieces it looks rustic and helps them cook evenly.
- Cook them right in the soup for flavor, but keep an eye on the clock. They only need about 8–10 minutes.
- If you’re planning leftovers, cook noodles separately and add them when reheating. That way they won’t get soggy.
3. Balance the Thickness
- If your soup feels too thick, add a splash of broth or milk until it loosens.
- If it’s too thin, let it simmer uncovered for a few extra minutes it’ll naturally thicken.
4. Storage Hacks
- This soup keeps well in the fridge for up to 3–4 days.
- Reheat gently over low heat; high heat can separate the cheese.
- Freezing tip: freeze the base (without noodles or cheese) in a sealed container, then add fresh noodles and cheese when reheating.
5. Flavor Boosters
- A pinch of nutmeg or smoked paprika takes the flavor up a notch.
- A squeeze of lemon at the end brightens everything without making it tangy.
- For a golden top, ladle soup into oven-safe bowls, sprinkle with cheese, and broil for 1–2 minutes.
Variations & Twists
One of the best things about this soup is how customizable it is. Once you’ve got the creamy-cheesy base down, you can play around to make it fit your mood, the season, or whatever’s in your fridge.
Protein Add-Ins
- Shredded rotisserie chicken – quick, hearty, and family-friendly.
- Crispy bacon crumbles – smoky, salty, and perfect for topping.
- Diced ham or sausage – adds savory depth and makes it extra filling.
Cheese Swaps
- Gruyère – gives a nutty, French onion soup vibe.
- Mozzarella – for gooey, stringy pulls like classic lasagna.
- Parmesan – stir in a little at the end for salty umami magic.
Veggie Upgrades
- Spinach or kale – wilt it in right before serving for extra greens.
- Carrots or cauliflower – cook with the broccoli for added sweetness or creaminess.
- Mushrooms – sauté first for a rich, earthy base.
Seasonal Spins
- Fall/Winter: Roast the broccoli beforehand for deeper flavor, or add sweet potatoes for a cozy twist.
- Spring: Swap broccoli for asparagus and peas, then finish with lemon zest.
- Summer: Use zucchini ribbons instead of noodles for a lighter, garden-fresh version.
Kid-Friendly Hack
Chop the broccoli super fine and melt in extra cheese you’ll be surprised how quickly kids forget they’re eating veggies.
FAQs
1. Can I freeze broccoli cheddar lasagna soup?
Yes but with a catch. Dairy and noodles don’t freeze well together. If you want to freeze it, make the soup base (broth, broccoli, seasonings) and freeze that. When reheating, add fresh noodles and cheese for the best texture.
2. Can I make this vegetarian?
Absolutely. Just use vegetable broth instead of chicken broth. For extra protein, stir in a can of drained white beans or chickpeas before serving.
3. What if I don’t have lasagna noodles?
No worries this soup works with almost any pasta. Bowties, penne, or even egg noodles are great stand-ins. The only difference will be texture and cook time.
4. How long does it keep in the fridge?
Stored in an airtight container, it’ll stay fresh for 3–4 days. Reheat slowly over low heat to keep the cheese from separating.
5. Can I make it lighter?
Yes! Swap heavy cream for half-and-half or whole milk, and use reduced-fat cheddar. You’ll still get creaminess, but with fewer calories.
Final Thoughts
Every time I make this broccoli cheddar lasagna soup, I think back to the first chilly night I threw it together. What started as a quick fix has become a family favorite my kids now ask for by name that’s the magic of comfort food.
It’s creamy, cheesy, and hearty, yet flexible enough to tweak however you like. Whether on a busy weeknight or a cold winter evening, it’s the kind of meal that feels like a hug in a bowl.
If you’re craving more cozy flavors, don’t miss this one too:Marry Me Chicken Soup.
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Broccoli Cheddar Lasagna Soup Recipe (Cozy, Cheesy, Family-Friendly)
This Broccoli Cheddar Lasagna Soup is the ultimate cozy comfort food think cheesy lasagna meets broccoli cheddar soup in one creamy, dreamy bowl. It’s loaded with tender broccoli, gooey cheese, and soft lasagna noodles, making it a family-friendly favorite perfect for chilly nights.
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
2 bundles of broccoli
1/2 small onion
2 carrots
1 tbsp minced garlic
1 cup heavy cream
3 lasagna noodles
16 oz sharp cheddar cheese
5 cups chicken broth
2 tbsps unsalted butter
2-3 tbsp all purpose flour
1 tsp chicken bouillon
1/4 nutmeg
1/2 tsp ground black pepper
1/2 tsp paprika
Instructions
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, about 4 minutes. Stir in garlic, red pepper flakes, Italian seasoning, and nutmeg. Cook for 1 minute until fragrant.
Add Liquids & Broccoli: Pour in broth and milk. Bring to a gentle simmer. Add chopped broccoli and simmer for 8–10 minutes until tender.
Cook Lasagna Noodles: Add broken lasagna noodles directly into the pot. Cook uncovered, stirring occasionally, until noodles are al dente (about 10–12 minutes). Add more broth or milk if needed.
Make Cheese Roux: In a separate small pan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux. Slowly whisk in a ladle of hot soup broth to loosen, then stir this mixture back into the soup.
Add Cheese: Reduce heat to low. Stir in cheddar and Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
Serve: Ladle into bowls and garnish with fresh herbs, extra cheese, or a drizzle of cream if desired.
Notes
Make it vegetarian: Use vegetable broth and ensure your cheeses are vegetarian-friendly.
For extra protein: Stir in cooked shredded chicken or white beans.
Storage: Keeps well in the fridge for up to 4 days. The noodles will soften, but the flavor gets even better!
Freezing tip: Freeze soup without the noodles and add freshly cooked noodles when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg