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BROCCOLI CHEDDAR LASAGNA SOUP RECIPE

This broccoli cheddar lasagna soup is packed with tender lasagna noodles, broccoli, carrots, and sharp cheddar in a creamy broth, then finished with a spoonful of Parmesan ricotta.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner, Soup
Cuisine American
Servings 6

Ingredients
  

  • 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

Instructions
 

  • Melt the butter in a large Dutch oven over medium heat. Add the onion and carrots and cook for four to five minutes. Add the garlic and cook for 30 seconds.
  • Sprinkle the flour over the vegetables. Stir continuously for one to two minutes.
  • Slowly pour in the broth while stirring. Add the Italian seasoning, salt, black pepper, and crushed red pepper flakes. Bring to a gentle simmer.
  • Add the broken lasagna noodles. Cook until almost al dente according to package directions, stirring frequently.
  • Add the broccoli during the final five minutes of the pasta cooking time. Cook until the pasta and broccoli are tender.
  • Reduce the heat to low. Stir in the whole milk and half-and-half. Heat for three to four minutes without boiling.
  • Remove the pot from the heat. Add the cheddar a handful at a time, stirring until smooth. Stir in ¼ cup Parmesan.
  • Mix the ricotta with the remaining ¼ cup Parmesan in a small bowl.
  • Ladle the soup into bowls and top each serving with the ricotta mixture. Garnish with chopped parsley if desired and serve immediately.

Notes

  • Freshly shred the cheddar for the smoothest melted cheese.
  • The soup thickens as the lasagna noodles absorb broth. Add additional broth or milk if you prefer a thinner consistency.
  • Keep the heat low after adding the milk, half-and-half, and cheese. Boiling can cause the dairy or cheese to separate.
  • For leftovers, add a splash of broth or milk before reheating to restore the creamy soup consistency.