Description

Indulge in the perfect comfort food mashup with this creamy Broccoli Cheddar Lasagna Soup. Combining the velvety richness of classic broccoli cheddar soup with the hearty satisfaction of lasagna, this one-pot meal is packed with fiber-rich broccoli, sharp cheddar, and tender pasta ribbons. It is an ideal, nourishing dinner for busy families on chilly weeknights, offering a rustic, cozy flavor profile without requiring hours in the kitchen. Simple, flavorful, and guaranteed to be a new household favorite.

Ingredients

Scale

2 tablespoons unsalted butter
1 small yellow onion, diced
2 cloves garlic, minced
4 cups fresh broccoli florets, chopped small
4 cups low-sodium chicken or vegetable broth
1/2 cup cooked smoked chicken strips, diced
1/2 teaspoon smoked paprika
8 oz lasagna noodles, broken into bite-sized pieces
3 cups sharp cheddar cheese, shredded
1 cup heavy cream or half-and-half
Salt and black pepper to taste

Instructions

Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onions and sauté for 5 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped broccoli, chicken broth, and smoked chicken strips; bring to a gentle boil.
Add the broken lasagna noodles and simmer for 8-10 minutes, or until the noodles are al dente.
Reduce heat to low and stir in the heavy cream and shredded cheddar cheese.
Stir continuously until the cheese has melted into a glossy, velvety sauce.
Season with salt, pepper, and smoked paprika to taste and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb liquid over time, so add a splash of broth when reheating. Omit the smoked chicken strips for a vegetarian version.

Prep Time: 15
Cook Time: 25
Category: Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 380
Sugar: 4g
Sodium: 750mg
Fat: 22g
Saturated Fat: 12g
Carbohydrates: 32g
Fiber: 3g
Protein: 18g
Cholesterol: 65mg