Broccoli Cheddar Lasagna Soup: Creamy One-Pot Comfort Food

This broccoli cheddar lasagna soup is a creamy, cheesy one-pot dinner made with tender broccoli florets, broken lasagna noodles, sharp cheddar, Parmesan, and a silky, savory broth. It has the familiar comfort of broccoli cheddar soup with the satisfying pasta texture of lasagna—without layering or baking a casserole.

This version is vegetarian-friendly when made with vegetable broth, and it is ready in about 40 minutes. The key is to cook the noodles until just tender, then stir in freshly shredded cheese after turning off the heat so the soup stays smooth and creamy.

Broccoli Cheddar Lasagna Soup: Creamy One-Pot Comfort Food

Name: Broccoli Cheddar Lasagna Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons unsalted butter; 1 medium yellow onion (finely diced); 3 cloves garlic (minced); 1 teaspoon Italian seasoning; 1/4 cup all-purpose flour; 4 cups low-sodium vegetable broth (plus more as needed); 2 cups whole milk; 1/2 cup heavy cream; 4 cups broccoli florets (cut into bite-sized pieces); 8 dry lasagna noodles (broken into bite-sized pieces); 1/2 teaspoon salt (plus more to taste); 1/2 teaspoon black pepper; 2 cups freshly shredded sharp cheddar cheese; 1/2 cup freshly grated Parmesan cheese; Extra shredded cheddar cheese; Extra Parmesan cheese; Chopped fresh parsley; Red pepper flakes; Croutons or garlic bread

If you love creamy broccoli cheddar soup and cozy pasta dinners, this broccoli cheddar lasagna soup is the best of both. It is made in one Dutch oven with broccoli, onion, garlic, Italian seasoning, broth, milk, cream, and broken lasagna noodles.

The soup starts with a simple roux made from butter and flour. That roux thickens the broth and gives the finished soup a velvety texture. Sharp cheddar and Parmesan are stirred in at the end, creating a rich cheese sauce that coats the broccoli and tender noodles.

Why You’ll Love This Broccoli Cheddar Lasagna Soup

Creamy broccoli cheddar soup with tender lasagna noodles

This soup takes the classic flavors of broccoli cheddar soup and turns them into a more filling meal. The broken lasagna noodles add a hearty pasta element, while broccoli florets bring fresh color and a mild vegetable flavor.

Unlike traditional tomato-based lasagna soup, this recipe is creamy and cheesy from the beginning. It is closer to a broccoli cheese pasta soup, with all the comfort of a cheesy lasagna-inspired dinner in one bowl.

A comforting one-pot dinner for busy weeknights

Everything cooks in one pot, including the vegetables, creamy soup base, and pasta. That means fewer dishes to wash and a simple cooking process that works well on busy nights.

The recipe is also flexible. You can use vegetable broth for a vegetarian dinner, chicken broth for extra savory flavor, or add cooked chicken if you want a heartier meal. Serve it with garlic bread or a green salad for an easy complete dinner.

A cheesy vegetarian-friendly soup option

Use vegetable broth and vegetarian Parmesan-style cheese to keep this soup fully vegetarian. Broccoli, cheddar, pasta, and a creamy broth create a satisfying meal without meat.

If you are serving a mixed group, place cooked shredded chicken, crispy bacon, or cooked Italian sausage in separate bowls as optional toppings. This lets everyone customize their serving while keeping the main soup vegetarian.

The cozy flavor of pasta and cheese in every bowl

Sharp cheddar gives the soup its big cheesy flavor, while Parmesan adds a salty, nutty finish. Use freshly shredded cheese when possible because it melts more smoothly than pre-shredded cheese.

A small amount of Italian seasoning, garlic, and onion makes the soup taste more like a pasta dinner. Finish each bowl with extra cheddar, Parmesan, black pepper, red pepper flakes, or chopped parsley.

Ingredients for Creamy Broccoli Cheddar Pasta Soup

Fresh broccoli florets and sharp cheddar cheese

Fresh broccoli florets are best because they become tender without turning mushy. Cut the broccoli into bite-sized pieces so it cooks evenly and is easy to eat with a spoon.

Sharp cheddar creates the strongest cheese flavor. For the smoothest soup, buy a block of cheddar and grate it yourself. Pre-shredded cheese often includes anti-caking ingredients that can make melted cheese sauces slightly grainy.

Lasagna noodles or broken pasta sheets

Regular dry lasagna noodles are perfect for this recipe. Break them into irregular bite-sized pieces before adding them to the soup. The uneven shapes give the bowl a true lasagna-soup look.

You can substitute mafalda pasta, bow ties, rotini, shells, or egg noodles if needed. Keep in mind that smaller pasta shapes may cook faster, so check them a few minutes early to avoid overcooking.

Onion, garlic, broth, and Italian seasoning

Yellow onion and fresh garlic create a flavorful base. Cook them in butter until the onion is soft and translucent, then add Italian seasoning to release its aroma before adding the flour.

Vegetable broth keeps the recipe vegetarian, while chicken broth gives a deeper savory flavor. Choose low-sodium broth when possible so you can control the salt level after adding cheddar and Parmesan.

Butter, flour, milk, and cream for a silky base

Butter and flour make a roux, which is the base of the creamy soup. Cook the roux briefly to remove the raw flour taste, then slowly whisk in broth to keep it smooth.

Whole milk and heavy cream make the soup rich and velvety. For a lighter variation, use all whole milk or replace some cream with evaporated milk. Avoid using only skim milk, as the soup may taste thinner and be more likely to separate.

How to Make Broccoli Cheddar Lasagna Soup

Sauté onion and garlic in a Dutch oven

Melt butter in a large Dutch oven or heavy soup pot over medium heat. Add the diced onion and cook for about 4 to 5 minutes, stirring occasionally, until soft and translucent.

Add the minced garlic and Italian seasoning. Cook for another 30 seconds to 1 minute, just until fragrant. Do not let the garlic brown, as it can become bitter.

Make a roux for thick and creamy soup

Add the flour to the pot and stir continuously for 1 to 2 minutes. The flour will coat the onions and absorb the butter, creating a pale paste called a roux.

Slowly pour in the vegetable broth while whisking continuously. Add the milk and heavy cream, then keep whisking until the mixture is smooth. Bring it to a gentle simmer, not a hard boil.

Add broth, broccoli, and broken lasagna noodles

Once the base is gently simmering, add the broccoli florets, broken lasagna noodles, salt, and black pepper. Stir well so the noodles do not stick together or settle on the bottom of the pot.

Simmer for 12 to 15 minutes, stirring every few minutes, until the noodles are tender and the broccoli is bright green and fork-tender. This one-pot method—adding pasta to a creamy broccoli-cheddar base and cooking until tender—is also reflected in similar broccoli cheddar lasagna soup preparations.delicedish+1

If the soup becomes too thick as the noodles cook, add a splash of extra broth or milk. Pasta continues to absorb liquid, so the soup may thicken more as it sits.

Stir in cheddar and Parmesan just before serving

Turn off the heat once the noodles are tender. Let the soup rest for 1 to 2 minutes, then add the freshly shredded cheddar cheese and Parmesan cheese in small handfuls, stirring gently after each addition.

Adding cheese off the heat is important. High heat can cause cheese to separate or become grainy. Stir until the cheese melts into a smooth, creamy soup, then taste and adjust the salt and pepper.

Tips and Variations for Lasagna Soup

Shred cheese yourself for the smoothest soup

Freshly shredded cheddar melts more evenly than cheese that comes pre-shredded in a bag. Bagged shredded cheese is convenient, but it often contains starches or anti-caking agents that can affect the smoothness of a cheese sauce.

Use sharp cheddar for bold flavor, or combine sharp cheddar with mild cheddar for a more balanced result. A little mozzarella can make the soup extra stretchy, but do not add too much or the texture may become overly thick.

How to keep cheddar cheese from becoming grainy

Always add cheddar after turning off the heat. Stir it in gradually, allowing each handful to melt before adding the next.

Avoid boiling the soup after the cheese goes in. If you need to reheat leftovers, use low heat and stir frequently. Adding a small splash of milk or broth while reheating can help loosen the soup and keep it creamy.

Make broccoli cheddar soup without heavy cream

For a lighter broccoli cheddar lasagna soup, replace the heavy cream with an equal amount of whole milk or evaporated milk. The soup will still be creamy because the roux and cheese provide thickness.

You can also replace the heavy cream with unsweetened evaporated milk for a rich texture with less fat. Avoid thin plant-based milks unless you use a thickener, as they can make the soup less creamy.

Add chicken, white beans, or extra vegetables

For added protein, stir in 2 cups of cooked shredded chicken when you add the broccoli and pasta. Rotisserie chicken is a convenient option for a quick weeknight dinner.

White beans are a good vegetarian protein addition. Add one drained and rinsed can of cannellini beans or great northern beans with the pasta. You can also add diced carrots, cauliflower florets, spinach, peas, or mushrooms.

Storage, Reheating, and Serving Ideas

How to store leftover broccoli cheddar lasagna soup

Cool leftover soup promptly, then store it in an airtight container in the refrigerator for up to 3 to 4 days. FDA cold-storage guidance lists soups and stews containing vegetables or meat at 3 to 4 days refrigerated and 2 to 3 months frozen.fda

Because the noodles continue absorbing liquid during storage, the soup will thicken in the refrigerator. This is normal. Add a splash of broth or milk while reheating to return it to a creamy soup consistency.

Reheat soup without overcooking the noodles

Reheat the soup in a saucepan over low to medium-low heat, stirring often. Add extra broth or milk a little at a time until the soup reaches your preferred consistency.

Do not boil the soup aggressively, especially after the cheese has been added. A gentle reheat helps the cheese stay smooth and prevents the noodles from breaking apart too much.

Freeze the soup base before adding noodles and cheese

For the best freezer texture, freeze the soup base before adding pasta, milk, cream, and cheese. When ready to serve, thaw the base, reheat it gently, then add fresh lasagna noodles and finish with dairy and cheese.

If you freeze fully prepared soup, the pasta may soften and the dairy base can separate slightly after thawing. It will still be safe when properly stored, but the texture is usually better when you freeze the base separately.

Serve with garlic bread, salad, or extra Parmesan

Serve broccoli cheddar lasagna soup with warm garlic bread, crusty sourdough, breadsticks, or cheese toasties. A crisp green salad with a lemony vinaigrette is a fresh contrast to the creamy soup.

Top each bowl with additional shredded cheddar, Parmesan, chopped parsley, black pepper, or red pepper flakes. For a restaurant-style finish, add crunchy croutons or a small drizzle of olive oil.