Broccoli Cheddar Lasagna Soup
This broccoli cheddar lasagna soup is a creamy one-pot pasta soup made with broccoli florets, broken lasagna noodles, sharp cheddar, Parmesan, milk, cream, and Italian seasoning. It is cozy, filling, vegetarian-friendly with vegetable broth, and perfect for an easy weeknight dinner.
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
Optional toppings
- Extra shredded cheddar cheese
- Extra Parmesan cheese
- Chopped fresh parsley
- Red pepper flakes
- Croutons or garlic bread
Instructions
- Melt the butter in a large Dutch oven or heavy soup pot over medium heat.
- Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
- Add the garlic and Italian seasoning. Cook for 30 seconds to 1 minute, until fragrant.
- Sprinkle the flour over the onion mixture. Stir continuously for 1 to 2 minutes to form a roux and cook out the raw flour taste.
- Slowly whisk in the vegetable broth until smooth. Add the whole milk and heavy cream, whisking until fully combined.
- Bring the soup to a gentle simmer. Add the broccoli florets, broken lasagna noodles, salt, and black pepper. Stir well.
- Simmer for 12 to 15 minutes, stirring every few minutes, until the pasta is tender and the broccoli is fork-tender. Add a splash of extra broth if the soup becomes too thick.
- Turn off the heat and let the soup rest for 1 to 2 minutes. Add the cheddar and Parmesan a handful at a time, stirring gently until melted and smooth.
- Taste and adjust the seasoning. Serve hot with extra cheddar, Parmesan, parsley, red pepper flakes, or garlic bread if desired.
Notes
- Use freshly shredded cheddar for the smoothest, creamiest cheese sauce.
- Add the cheese only after turning off the heat to help prevent a grainy or separated soup.
- For a vegetarian recipe, use vegetable broth and vegetarian Parmesan-style cheese.
- For a heartier meal, add 2 cups cooked shredded chicken or one drained can of white beans with the broccoli and pasta.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Soups and stews can be frozen for 2 to 3 months, but for the best texture, freeze the soup base before adding pasta and dairy.
- Reheat gently with extra broth or milk, because the noodles absorb liquid as the soup sits.