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