The broth looks surprisingly loose when the lasagna noodles first go in, but they release just enough starch as they cook to give each spoonful a creamy, clingy texture. Breaking the noodles into short pieces makes them easy to scoop up with tender broccoli and sharp cheddar, without turning this into a bowl of pasta with cheese sauce. That’s what makes this broccoli cheddar lasagna soup such a comforting one-pot dinner.
I build the base with softened onion and carrot, then whisk in the broth and milk gradually so it stays smooth. The broccoli gets a shorter turn in the pot than the noodles, which helps it keep its color and a little bite. Finish the soup with freshly grated cheddar off the heat, and you’ll have a mellow, cheesy broth wrapped around noodles that are still pleasantly firm.
Kitchen Note
Give the soup its full two-minute rest after the cheese melts. It looks a little looser right away, then settles into a creamier spoonful without needing more flour or extra cooking.
Save this broccoli cheddar lasagna soup for a cozy dinner with tender noodles, little bites of broccoli, and a sharp-cheddar finish.
Why the Lasagna Noodles Go Straight Into the Soup
Cooking the noodles right in the broth does more than save you from washing another pot. As they soften, they release a little starch into the liquid, helping the broth feel fuller and more cohesive once the cheddar is stirred in. The broken pieces also make the soup easier to eat: you get a bit of noodle in each spoonful instead of long sheets sliding away from the broccoli.
That direct-to-pot method does mean the noodles need room to move and enough liquid to cook in. Keep the pot at a gentle simmer rather than a hard boil; an aggressive boil can make the milk-and-broth base reduce too quickly before the pasta is tender. The soup also continues to thicken slightly as it stands, so it should look creamy but still flow easily when you take it off the stove.
What Each Ingredient Brings to This Cheddar-Broccoli Base
- Sharp cheddar — Its tang gives the creamy broth enough character to stand up to the noodles and broccoli. Grate it from a block; freshly grated cheese melts more smoothly than pre-shredded cheese, which often contains anti-caking ingredients.
- Whole milk — Milk keeps the broth creamy without making it as heavy as a cream-based soup. Two-percent milk works in a pinch, though the finished soup will be a little less rich; skim milk can leave the base thin.
- Chicken broth — Low-sodium broth lets the cheddar bring its own salt without making the soup overly salty. If you need a vegetarian version, use vegetable broth instead; the savory base will be a little different.
- Lasagna noodles — Dry noodles broken into short pieces give this soup its lasagna feel and cook right in the broth. Break them into roughly similar lengths so they finish at about the same time.
- Broccoli florets — Small florets become tender during their shorter simmer without disappearing into the soup. Cut any larger pieces down so they’re close in size.
- Flour, Dijon, and paprika — Flour gives the broth body, while Dijon adds a quiet tang and paprika a warm background note. Neither seasoning should overpower the cheddar.
- Onion, carrot, and garlic — Finely chopping the onion and carrot helps them soften evenly and blend into the base. Mince the garlic so it releases its flavor quickly without leaving large, sharp bites.
Build the Broth Before the Noodles Go In
Soften the vegetables, then cook the flour
Melt the butter in a 6-quart Dutch oven over medium heat, then add the finely chopped onion and carrot. Cook for 5 to 6 minutes, stirring occasionally, until both have softened; they shouldn’t need to brown. Stir in the garlic for 30 seconds, then add the flour and cook for 1 minute, stirring so it coats the vegetables rather than gathering in dry pockets.
Whisk in the milk and broth gradually
Pour in the chicken broth and whole milk gradually while whisking, and keep going until the base looks smooth. Add the Dijon, paprika, salt, and black pepper, then bring the pot to a gentle simmer over medium heat. If you spot floury lumps before the soup simmers, whisk them out now while the liquid is still moving freely.
Give the noodles a head start, then add broccoli
Add the broken lasagna noodles and simmer uncovered for 5 minutes. Stir often during this first stretch so the pieces don’t settle and stick to the bottom of the Dutch oven. Stir in the small broccoli florets and simmer for another 5 to 7 minutes, until the noodles are al dente and the broccoli is tender.
Melt the cheddar gently
Take the pot off the heat before adding the cheddar. Stir it in by handfuls, letting each addition melt into the soup until the broth looks smooth and glossy. Let the finished soup stand for 2 minutes before serving; don’t put it back over high heat after the cheese goes in, since overheating can make a cheese-based broth grainy.
Three Practical Ways to Adapt the Soup
Make it vegetarian with vegetable broth
Replace the chicken broth with the same amount of vegetable broth. The soup keeps its creamy texture and cheddar-broccoli character, though its savory backbone will be lighter.
Use gluten-free flour and lasagna noodles
For a gluten-free pot, use a cup-for-cup gluten-free flour blend in place of the all-purpose flour and gluten-free lasagna noodles. Gluten-free noodles can cook at a different pace, so check their package for timing and start checking for tenderness as they simmer.
Swap in frozen broccoli
Thaw frozen broccoli and drain it well before adding it where the fresh florets go. It may turn tender sooner than fresh broccoli, so begin checking it before the full simmer time is up; excess water can also make the broth looser.
Storage and Reheating
- Refrigerator: Store in an airtight container for 3 to 4 days. The noodles will absorb broth as the soup sits, so leftovers will be thicker.
- Freezer: Freezing the finished soup isn’t ideal; the noodles can turn soft and the dairy-based broth may separate after thawing.
- Reheating: Warm leftovers gently on the stovetop, stirring often, and loosen the soup with a splash of milk or broth if needed. Heat until steaming throughout; high heat can make the cheddar broth grainy.
Questions That Come Up With Broccoli Cheddar Lasagna Soup
Broccoli Cheddar Lasagna Soup
Ingredients
Equipment
Method
- Melt the butter in a 6-quart Dutch oven over medium heat, then add the onion and carrot and cook for 5 to 6 minutes, stirring occasionally, until softened.
- Stir in the garlic and cook for 30 seconds, then stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth and milk until smooth, then stir in the Dijon mustard, paprika, salt, and pepper and bring to a gentle simmer over medium heat.
- Add the lasagna noodles and simmer uncovered for 5 minutes, stirring often to keep them from sticking.
- Stir in the broccoli and simmer for 5 to 7 minutes, stirring occasionally, until the noodles are al dente and the broccoli is tender.
- Remove the pot from the heat and stir in the cheddar by handfuls until melted and smooth; let the soup stand for 2 minutes before serving.