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Broccoli Cheddar Lasagna Soup

Broccoli cheddar lasagna soup simmers broken lasagna noodles and broccoli in a creamy, gently seasoned broth. Freshly grated sharp cheddar melts in off the heat for a smooth, cheesy finish.
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Prep Time 15 minutes
Cook Time 18 minutes
Standing 2 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 1 carrot medium, finely chopped
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 3 cups whole milk
  • 1 tsp Dijon mustard
  • 0.5 tsp paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 oz lasagna noodles broken into roughly 2-inch pieces
  • 4 cups broccoli small florets
  • 12 oz cheddar cheese sharp, freshly grated

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. 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.
  2. Stir in the garlic and cook for 30 seconds, then stir in the flour and cook for 1 minute.
  3. 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.
  4. Add the lasagna noodles and simmer uncovered for 5 minutes, stirring often to keep them from sticking.
  5. Stir in the broccoli and simmer for 5 to 7 minutes, stirring occasionally, until the noodles are al dente and the broccoli is tender.
  6. 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.

Notes

For the smoothest soup, freshly grate the cheddar and stir it in off the heat. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy and noodles can change texture. Use vegetable broth instead of chicken broth for a vegetarian version.