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One Pan Broccoli Cheddar Lasagna Soup
My One Pan Broccoli Cheddar Lasagna Soup is basically what happens when broccoli cheddar soup and lasagna have a very delicious baby. 😂 It’s creamy, cheesy, loaded with tender broccoli and carrots, and those broken lasagna noodles make every bite extra cozy and comforting.
This is the kind of dinner I make when everyone wants comfort food, but I absolutely do not want a sink full of dishes. Everything cooks in one pot and it’s ready in about 40 minutes, making it perfect for busy weeknights when you still want something the whole family will actually be excited to eat.
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Equipment
- 1 Dutch oven or stock pot
- 1 Whisk
Ingredients
- 10 lasagna noodles broken into bite-size pieces
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 1/2 large white or yellow onion diced
- 4 garlic cloves minced
- 4 tbsp all purpose flour
- 6 cups chicken broth or vegetable
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp chicken bouillon powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt plus more to taste
- 1/2 tsp pepper
- 2 cups small, broccoli florets
- 2 cups carrots shredded
- 3 cups freshly grated mild cheddar cheese
Instructions
- Sauté the aromatics. Heat the olive oil and butter in a large Dutch oven or stockpot over medium heat. Once the butter has melted, add the onion and cook for 3–4 minutes, until softened. Add the garlic and cook for another minute.
- Make the creamy base. Sprinkle in the flour and whisk until combined. Cook for 2–3 minutes, stirring frequently. Slowly pour in the chicken broth, heavy cream, and milk, whisking continuously until smooth. Stir in the chicken bouillon, salt, pepper, onion powder, garlic powder, and paprika.
- Add the pasta and vegetables. Stir in the broccoli, shredded carrots, and broken lasagna noodles. Increase the heat to medium-high and bring to a gentle boil.
- Simmer. Reduce the heat to medium-low, cover, and simmer for about 15 minutes, stirring occasionally to prevent the noodles from sticking. Cook until the pasta is al dente and the vegetables are tender.
- Add the cheese. Turn off the heat and gradually stir in the shredded cheddar until completely melted and the soup is creamy and smooth.
- Serve. Taste and add more salt if needed. Ladle into bowls and serve warm.
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My family loves it and I hope yours does, too!
Tips for Making This Recipe
- Shred your own cheddar. Freshly shredded cheese melts much more smoothly than pre-shredded cheese and gives the soup that creamy, velvety texture you want.
- Make it your own. Swap the mild cheddar for sharp cheddar for a stronger flavor, or use a mix of both. Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
- Don’t overcook the lasagna noodles. They’ll continue to soften as the soup sits, so cook them just until al dente to keep them from becoming mushy.
Frequently Asked Questions
Can I use a different pasta instead of lasagna noodles?
Can I use frozen broccoli?
How do I reheat Broccoli Cheddar Lasagna Soup?
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This was outstanding! With the surprise addition of the lasagna noodles and all the aromatics! Wow! My family is eating it all up!
Thank you, Chrissy!! I’m so glad your family loved it. I really appreciate you leaving a review. XOXO
I took one bite and I said, “I outdid myself with this one…” It’s absolutely delicious and I KNOW you & your family will love it! XOXO