Broccoli Cheddar Lasagna Soup
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.
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.
Notes
To make this dish ahead, cook the pasta separately and add when reheating to prevent mushiness. Use frozen broccoli if needed—no need to thaw. For a protein boost, add sausage or chicken; for a vegetarian version, go with white beans and veggie broth. This soup freezes well, though pasta texture may change slightly. Reheat with a splash of broth for best results.