Combining the comforting flavors of lasagna with the convenience of soup, this Broccoli Cheddar Lasagna Soup is a perfect one-pot meal for busy weeknights. Packed with nutrients from broccoli and the rich taste of cheddar, this unique twist on classic dishes will satisfy your pasta cravings.
Why You’ll Love This Recipe
This Broccoli Cheddar Lasagna Soup brings together the best of two comfort food classics in one bowl. The creamy, cheesy broth paired with tender pasta and nutritious broccoli creates a balanced meal that’s both satisfying and nourishing. It’s quick to prepare, perfect for meal prep, and a guaranteed crowd-pleaser even for picky eaters.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups broccoli florets, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 8 lasagna noodles, broken into pieces
- 2 cups shredded sharp cheddar cheese
- 1 cup whole milk or half-and-half
- Salt and pepper to taste
- 1/2 cup ricotta cheese for topping
- Fresh basil for garnish
Directions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 3-4 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in broccoli florets, dried oregano, dried basil, and red pepper flakes if using. Cook for 2-3 minutes.
- Pour in the broth and diced tomatoes, bring to a boil.
- Add broken lasagna noodles and reduce heat to medium-low. Simmer for 10-12 minutes until pasta is tender.
- Reduce heat to low and stir in cheddar cheese and milk until cheese is melted and soup is creamy.
- Season with salt and pepper to taste.
- Serve in bowls topped with a dollop of ricotta cheese and fresh basil.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 bowls
- Calories: Approximately 380 per serving
Variations
- Protein Boost: Add cooked Italian sausage or shredded rotisserie chicken.
- Vegetarian Option: Use vegetable broth and add white beans for extra protein.
- Gluten-Free: Substitute regular lasagna noodles with gluten-free pasta or zucchini ribbons.
- Extra Veggie: Add spinach, carrots, or bell peppers for additional nutrients.
- Dairy-Free: Use dairy-free cheese alternatives and coconut milk instead of regular dairy.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta may absorb more liquid as it sits, so you might need to add a splash of broth when reheating. Warm gently on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring between each interval. This soup can also be frozen for up to 3 months, though the texture of the pasta may change slightly upon thawing.
FAQs
Can I make this ahead of time? Yes, but cook the pasta separately and add it when reheating to prevent it from becoming mushy.
Is this soup spicy? The red pepper flakes add a mild heat, but you can omit them for a non-spicy version.
Can I use frozen broccoli? Absolutely! No need to thaw, just add it directly to the soup.
What cheese works best? Sharp cheddar provides the best flavor, but you can substitute with mild cheddar, Colby, or a mix of cheeses.
Can I use other pasta shapes? Yes, any pasta works well—just adjust cooking time according to package instructions.
Conclusion
This Broccoli Cheddar Lasagna Soup is the ultimate comfort food mashup that brings together creamy cheese, tender pasta, and nutritious vegetables in one delicious bowl. Perfect for chilly evenings or when you’re craving something hearty yet simple to make. Give it a try and it might just become your new favorite weeknight dinner solution!
Broccoli Cheddar Lasagna Soup
Equipment
- Large Pot
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups broccoli florets chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes 14.5 oz
- 8 lasagna noodles broken into pieces
- 2 cups shredded sharp cheddar cheese
- 1 cup whole milk or half-and-half
- salt and pepper to taste
Toppings
- 1/2 cup ricotta cheese for topping
- fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in broccoli florets, dried oregano, dried basil, and red pepper flakes if using. Cook for 2–3 minutes.
- Pour in the broth and diced tomatoes, bring to a boil.
- Add broken lasagna noodles and reduce heat to medium-low. Simmer for 10–12 minutes until pasta is tender.
- Reduce heat to low and stir in cheddar cheese and milk until cheese is melted and soup is creamy.
- Season with salt and pepper to taste. Serve in bowls topped with a dollop of ricotta cheese and fresh basil.