Broccoli Cheddar Lasagna Soup

This broccoli cheddar lasagna soup combines tender lasagna noodles, fresh broccoli, carrots, and plenty of sharp cheddar cheese in a thick, creamy broth. Spoon a little ricotta over each bowl and you get all the cozy flavors of cheesy lasagna mixed with classic broccoli cheddar soup.

It’s rich without being too heavy, packed with vegetables, and filling enough to serve as dinner on its own. The broken lasagna noodles cook right in the pot, soaking up some of that savory broth as they soften.

And the cheese? Plenty of it. Freshly shredded cheddar melts into the soup for a smooth, creamy finish, while Parmesan and ricotta bring in the flavors you expect from lasagna.

WHY YOU’LL LOVE THIS BROCCOLI CHEDDAR LASAGNA SOUP

CREAMY AND CHEESY: Sharp cheddar melts directly into the broth, giving this soup a creamy texture and plenty of cheesy flavor in every spoonful.

HEARTY ENOUGH FOR DINNER: Broken lasagna noodles make this much more filling than a basic broccoli cheddar soup. One bowl feels like a complete meal.

PACKED WITH VEGETABLES: Broccoli, carrots, onions, and garlic cook right into the soup. The vegetables add flavor, color, and plenty of texture.

MADE IN ONE POT: Other than a small bowl for mixing the ricotta topping, everything cooks in the same soup pot. Fewer dishes always help on a busy night.

I love how the noodles make this soup extra cozy without turning it into a heavy pasta dish. You still get plenty of creamy broth around every piece of broccoli and noodle.

The ricotta topping is worth adding, too. As it warms against the hot soup, it softens into creamy little pockets that give each bowl that unmistakable lasagna flavor.

BROCCOLI CHEDDAR LASAGNA SOUP INGREDIENTS

This soup starts with butter, onion, carrots, and garlic. Flour thickens the broth just enough to give it the creamy body you expect from broccoli cheddar soup.

Lasagna noodles cook directly in the broth, while broccoli goes in later so it becomes tender without falling apart. Freshly shredded sharp cheddar gives the soup its rich cheese flavor.

You’ll need:

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 1 cup shredded carrots
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 6 cups chicken broth or vegetable broth
• 2 cups whole milk
• 1 cup half-and-half
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes, optional
• 8 ounces dry lasagna noodles, broken into roughly 2-inch pieces
• 5 cups fresh broccoli florets, chopped into bite-size pieces
• 3 cups freshly shredded sharp cheddar cheese
• ½ cup freshly grated Parmesan cheese, divided
• 1 cup whole-milk ricotta cheese
• 2 tablespoons chopped fresh parsley, optional for garnish

What Kind Of Cheddar Is Best?

Sharp cheddar works especially well because its stronger flavor stands up to the milk, broth, pasta, and broccoli.

For the smoothest soup, buy a block of cheddar and shred it yourself. Pre-shredded cheese usually contains ingredients that help keep the shreds from sticking together in the package. Those same ingredients can keep the cheese from melting as smoothly into your soup.

Medium cheddar can also be used if you prefer a milder cheese flavor.

What Lasagna Noodles Should I Use?

Regular dry lasagna noodles work best for this recipe. Break each noodle into smaller pieces before adding it to the pot.

The pieces don’t need to look perfect. In fact, a mixture of squares and irregular pieces gives the soup a relaxed, homemade texture.

Avoid breaking them too small since they soften considerably while cooking.

HOW TO MAKE BROCCOLI CHEDDAR LASAGNA SOUP

This soup comes together in one large pot. Have your cheese shredded and broccoli chopped before you begin so everything is ready when you need it.

STEP ONE: SAUTÉ THE VEGETABLES

Melt the butter in a large Dutch oven or heavy-bottomed soup pot over medium heat.

Add the diced onion and shredded carrots. Cook for four to five minutes, stirring occasionally, until the onion begins to soften.

Add the minced garlic and cook for another 30 seconds to one minute.

The garlic should smell fragrant but shouldn’t brown.

STEP TWO: ADD THE FLOUR

Sprinkle the flour evenly over the vegetables.

Stir continuously for one to two minutes. The flour will coat the vegetables and absorb the butter, creating the base that thickens the soup.

PRO TIP:

Don’t immediately pour in the broth after adding the flour. Giving the flour a minute to cook removes its raw taste and produces a smoother finished soup.

STEP THREE: ADD THE BROTH

Slowly pour in the chicken or vegetable broth while stirring constantly.

Add a little at a time at first, stirring well between additions so the flour mixture dissolves smoothly into the liquid.

Once all the broth has been added, stir in the Italian seasoning, salt, black pepper, and red pepper flakes if you’re using them.

Increase the heat slightly and bring the soup to a gentle simmer.

STEP FOUR: COOK THE LASAGNA NOODLES

Add the broken lasagna noodles to the simmering soup.

Cook according to the package directions until they are almost al dente, stirring frequently so the noodles don’t stick to the bottom of the pot or clump together.

Depending on the brand, this will usually take about eight to ten minutes.

PRO TIP:

Keep the soup at a gentle simmer rather than a hard boil. A strong boil can cause the noodles to break apart and may reduce the broth too quickly.

STEP FIVE: ADD THE BROCCOLI

When the noodles have about five minutes of cooking time remaining, add the chopped broccoli.

Stir everything together and continue cooking until the pasta is tender and the broccoli is bright green and fork-tender.

If you like softer broccoli, let it cook for another minute or two.

STEP SIX: ADD THE MILK AND HALF-AND-HALF

Reduce the heat to low.

Pour in the whole milk and half-and-half. Stir well and heat for three to four minutes, until the soup is hot.

Do not let the soup come to a rolling boil once the dairy has been added.

STEP SEVEN: ADD THE CHEESE

Remove the pot from the heat.

Add the shredded cheddar a handful at a time, stirring after each addition until the cheese has completely melted.

Stir in ¼ cup of the Parmesan.

Taste the soup and add a little more salt or pepper if needed.

PRO TIP:

Adding cheese over very high heat can cause it to become grainy or separate. Remove the soup from direct heat first, then gradually stir in the cheese.

STEP EIGHT: MAKE THE RICOTTA TOPPING

In a small bowl, stir together the ricotta and remaining ¼ cup of Parmesan cheese.

Ladle the hot soup into bowls.

Top each serving with a spoonful of the ricotta mixture and a sprinkle of fresh parsley, if desired.

The ricotta will soften as it sits on the hot soup. You can leave it on top or swirl it through the creamy cheddar broth before eating.

BROCCOLI CHEDDAR LASAGNA SOUP SUBSTITUTIONS AND ADDITIONS

BROCCOLI: Fresh broccoli gives you the best texture, but frozen broccoli can be used. Add frozen florets near the end of the cooking time since they tend to soften more quickly.

CHEESE: Sharp cheddar provides plenty of flavor, but you can replace part of it with mild cheddar, white cheddar, Monterey Jack, or mozzarella. Keep at least half of the cheese cheddar so the finished soup still tastes like broccoli cheddar soup.

PASTA: If you don’t have lasagna noodles, use bow ties, rotini, medium shells, or another sturdy pasta. Cooking time will vary depending on the shape.

BROTH: Chicken broth adds a savory base, but vegetable broth works well for a meat-free version.

MILK: Whole milk gives this soup a creamy texture without making it too rich. Two-percent milk can be substituted, although the broth will be slightly thinner.

HALF-AND-HALF: Heavy cream can replace half-and-half for a richer soup. You could also use additional whole milk for a lighter version.

VEGETABLES: Chopped spinach makes an easy addition. Stir a few handfuls into the soup during the last two minutes of cooking. Finely diced celery can also be sautéed with the onion and carrots.

CHICKEN: For extra protein, stir two cups of cooked shredded chicken into the soup when you add the broccoli. Let it heat through before adding the milk.

SPICE: Increase the crushed red pepper flakes if you prefer a little more heat.

TIPS FOR THE BEST LASAGNA SOUP

Break the noodles before adding them to the pot. It’s much easier than trying to cut slippery cooked lasagna noodles later.

Stir the soup often while the pasta cooks. Lasagna noodles can settle against the bottom of the pot and stick, especially as the broth begins to thicken.

Keep an eye on the consistency as well. Pasta continues absorbing liquid while it sits, so the soup naturally gets thicker.

If it becomes thicker than you like, stir in an extra splash of broth or milk.

Freshly shredded cheese also makes a noticeable difference. Add it slowly and keep stirring until each handful disappears into the broth.

HOW TO SERVE BROCCOLI CHEDDAR LASAGNA SOUP

This soup is filling enough to serve as a complete dinner, especially with the pasta, broccoli, cheese, and ricotta in every bowl.

Serve it hot with garlic bread, breadsticks, dinner rolls, or slices of crusty bread. Anything that can soak up the creamy broth is a good choice.

A simple green salad adds a crisp contrast to the rich soup. Caesar salad also pairs nicely with the Parmesan and lasagna flavors.

For a larger meal, serve smaller bowls of soup alongside roasted vegetables or a simple chicken dish.

Don’t forget the ricotta when serving. A generous spoonful on top gives the soup its lasagna-style finish and adds a cool, creamy contrast when you first dig in.

HOW TO STORE BROCCOLI CHEDDAR LASAGNA SOUP

MAKE AHEAD

You can prepare the vegetable and broth base ahead of time, but it’s best to wait to cook the noodles and add the dairy and cheese until shortly before serving.

Pasta absorbs broth as it sits, so fully assembled soup will become much thicker overnight.

IN THE FRIDGE

Allow leftover soup to cool, then transfer it to an airtight container.

Store it in the refrigerator for up to three days.

The noodles will continue to absorb some of the liquid during storage. This is normal.

IN THE FREEZER

Freezing the finished soup isn’t recommended. Creamy dairy-based soups can separate after thawing, and cooked lasagna noodles may become overly soft.

If you want to prepare part of the recipe for the freezer, make the soup through the broth and seasoning step without adding pasta, broccoli, milk, cream, or cheese.

Cool the base completely and freeze it in an airtight container. Thaw it in the refrigerator before continuing with the remaining ingredients.

REHEATING

Warm leftover soup slowly in a saucepan over low to medium-low heat.

Add a splash of broth or milk to loosen the soup as it heats. Stir often to keep the cheese and dairy smooth.

Avoid boiling it.

Individual portions can also be reheated in the microwave in short intervals, stirring between each one.

BROCCOLI CHEDDAR LASAGNA SOUP FAQS

Can I cook the lasagna noodles separately?

Yes. Cooking the pasta separately is a good option if you expect to have plenty of leftovers.

Cook the noodles until al dente, drain them, and add the desired amount directly to each bowl before ladling the soup over top.

This keeps the pasta from absorbing extra broth during storage.

Why is my broccoli cheddar soup grainy?

Cheese can turn grainy when it gets too hot.

Take the pot off the heat before adding the cheddar. Add the cheese gradually rather than dumping it all in at once, and stir until smooth between each addition.

Freshly grated cheese also melts better than most packaged shredded cheese.

Can I use frozen broccoli?

Yes. Frozen broccoli works well, but it usually needs less cooking time than fresh broccoli.

Add it during the final few minutes and cook only until heated through and tender.

How can I make the soup thinner?

Add extra chicken broth, vegetable broth, or milk, ¼ cup at a time, until the soup reaches the consistency you prefer.

This is especially helpful when reheating leftovers.

How can I make it thicker?

Let the soup rest for five to ten minutes before serving. The pasta will naturally absorb liquid and the broth will thicken as it stands.

If you still want it thicker, simmer it gently for a few additional minutes before adding the cheese.

Can I leave out the ricotta?

You can. The soup will still be a creamy broccoli cheddar pasta soup without it.

Ricotta is what brings more of the traditional lasagna flavor to the bowl, though, so it’s worth including when possible.

This broccoli cheddar lasagna soup is warm, creamy, and packed with plenty of tender pasta and vegetables. The sharp cheddar gives the broth its rich flavor, while the Parmesan and ricotta turn a familiar broccoli soup into a hearty lasagna-inspired dinner.

And because everything cooks in one pot, it’s an easy meal to bring to the table on a busy night.