Broccoli Cheddar Lasagna Soup

I'm taking two comfort-food favorites and bringing them together in one pot with this Broccoli Cheddar Lasagna Soup.

If you've ever had a good bowl of broccoli cheddar soup, you already know how comforting that creamy, cheesy flavor can be. Now imagine adding tender lasagna noodles, shredded chicken and a few extra vegetables to turn it into something even more filling.

That's exactly what I'm doing with this recipe.

I start with butter, olive oil and diced onions. I let those onions cook until they soften, then add fresh garlic to build that first layer of flavor.

Next, I stir in a little flour to create a roux. This is important because I want the soup to have some body without needing a bunch of heavy cream.

Once the flour cooks for a couple of minutes, I slowly add chicken broth and stir everything together until the base is smooth.

Then come the vegetables.

I'm adding shredded carrots for a little sweetness and color, along with chopped broccoli. I like cutting the broccoli into smaller pieces because I want some in just about every spoonful.

Now here's where this soup starts becoming something different.

Instead of using regular soup noodles, I'm breaking lasagna noodles into smaller pieces and cooking them directly in the broth. As they soften, they release some of their starch, which helps give the soup an even creamier texture.

I also add shredded rotisserie chicken. This makes the recipe easier because the chicken is already cooked, and it gives the soup enough protein to make it feel like a complete meal.

Once the noodles are tender, I reduce the heat and add whole milk and freshly shredded sharp cheddar cheese.

And that's when everything comes together.

The broth turns into a creamy, cheesy soup that coats the chicken, broccoli and pasta. You get that familiar broccoli cheddar flavor, but now you've got tender pieces of lasagna noodles throughout the bowl.

I finish everything with onion powder, paprika, black pepper and dried parsley to bring out all those flavors.

What I really like about this recipe is that it's hearty enough for dinner without needing a separate main dish.

You've got chicken, vegetables, pasta and a rich cheddar broth all in one bowl.

And because everything cooks in the same pot, cleanup is easy too.

This is the kind of soup I want when I'm craving something warm, creamy and filling, especially when I don't feel like spending all evening in the kitchen.

Why you'll love this recipe

It combines two comfort-food favorites. You get the creamy, cheesy flavor of broccoli cheddar soup with the hearty pasta texture of lasagna.

It's a complete meal in one pot. With shredded chicken, vegetables and pasta, this soup is filling enough to serve as dinner.

It doesn't require heavy cream. A simple butter-and-flour roux, whole milk and melted cheddar create the creamy texture.

Rotisserie chicken saves time. Since the chicken is already cooked, you can focus on building flavor and getting dinner on the table.

It's family-friendly. The creamy cheddar broth makes the broccoli and carrots more appealing, especially for people who don't normally get excited about vegetables. It's great for leftovers. The soup reheats well with a little extra broth or milk, although the pasta will continue absorbing liquid as it sits.

Recipe variations

Spicy Broccoli Cheddar Lasagna Soup: Add ½ teaspoon cayenne pepper, red pepper flakes or diced jalapeños for a little heat.

Cajun Chicken Lasagna Soup: Season the rotisserie chicken with 1 to 2 teaspoons Cajun seasoning for a bolder flavor.

Bacon Broccoli Cheddar Soup: Add 4 to 6 slices of cooked, crumbled bacon just before serving.

Extra Cheesy Version: Add another ½ cup sharp cheddar or a little freshly grated Parmesan.

Broccoli Cheddar Tortellini Soup: Replace the lasagna noodles with refrigerated cheese tortellini, adjusting the cooking time according to the package.

Vegetarian Broccoli Cheddar Lasagna Soup: Leave out the chicken and substitute vegetable broth for chicken broth.

Creamy Sausage Lasagna Soup: Replace the shredded chicken with cooked Italian sausage for a richer, savory flavor.

Chicken Alfredo Lasagna Soup: Replace ½ cup of the cheddar with freshly grated Parmesan and add a little extra garlic for an Alfredo-inspired variation.

Broccoli Cheddar Lasagna Soup

This creamy Broccoli Cheddar Lasagna Soup combines tender lasagna noodles, shredded rotisserie chicken, fresh broccoli, carrots and sharp cheddar cheese in a rich, flavorful broth. It's an easy one-pot comfort-food dinner that's hearty, cheesy and perfect for the whole family.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 8

Ingredients

  

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ½ medium yellow onion finely diced (about ½ cup)
• 3 garlic cloves minced (about 1 tablespoon)
• 3 tablespoons all-purpose flour
• 5 cups low-sodium chicken broth plus extra if needed
• 1 cup shredded carrots
• 2 cups broccoli florets chopped into small pieces
• 2 cups cooked shredded rotisserie chicken
• 8 regular lasagna noodles broken into bite-sized pieces
• 1½ cups whole milk
• 2 cups freshly shredded sharp cheddar cheese about 8 ounces
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• ½ teaspoon dried parsley
• 1 teaspoon salt or to taste

Instructions

 

• Dice ½ yellow onion, mince 3 garlic cloves, shred 1 cup carrots and chop 2 cups broccoli into small florets. Shred 2 cups cooked rotisserie chicken and break 8 lasagna noodles into bite-sized pieces.
• Place a large Dutch oven or soup pot over medium heat. Add 2 tablespoons butter and 1 tablespoon olive oil. Once the butter melts, add the diced onion. Cook for approximately 3 to 4 minutes, stirring occasionally, until the onions soften.
• Add the minced garlic and stir for approximately 30 seconds, just until fragrant. Be careful not to burn the garlic.
• Sprinkle 3 tablespoons all-purpose flour over the onions and garlic. Stir continuously for approximately 2 minutes. The flour will combine with the butter and oil to create a light paste that helps thicken the soup.
• Slowly pour in 5 cups low-sodium chicken broth while whisking or stirring constantly. Scrape the bottom of the pot to incorporate any flavorful bits. Bring the broth to a gentle simmer.
• Stir in the shredded carrots and chopped broccoli. Allow the vegetables to simmer for approximately 5 minutes, until they begin to soften.
• Add 2 cups shredded rotisserie chicken and the broken lasagna noodles. Stir everything together. Continue simmering for approximately 10 to 15 minutes, or until the noodles are tender. Stir frequently to prevent the pasta from sticking to the bottom of the pot. If the soup thickens too much before the noodles finish cooking, add a splash of additional chicken broth.
• Once the noodles are tender, reduce the heat to low. Slowly stir in 1½ cups whole milk. Allow the soup to warm gently without bringing it to a rolling boil.
• Gradually add 2 cups freshly shredded sharp cheddar cheese. Stir continuously until the cheese melts completely and the broth becomes creamy and smooth.
• Add: 1 teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon dried parsley, and up to 1 teaspoon salt, to taste. Stir everything together. Because the chicken broth, rotisserie chicken and cheddar already contain sodium, taste before adding the full amount of salt.
• Keep the soup over low heat for another 3 to 4 minutes, stirring occasionally. Do not allow the cheese-based soup to boil vigorously.
• Ladle the soup into bowls and serve hot. For extra flavor, garnish with freshly cracked black pepper, additional cheddar cheese or chopped parsley.

Video

Recipe Tips

Don't add the cheddar cheese while the soup is boiling.

This is one of the most important steps for getting a smooth, creamy Broccoli Cheddar Lasagna Soup.

Once the lasagna noodles are tender, reduce the heat to low before adding the milk and cheese.

Add the shredded cheddar a little at a time, stirring between additions until completely melted.

If the soup is boiling too aggressively, the cheese can become grainy or separate.

Another important tip: The lasagna noodles will continue absorbing liquid after cooking. If the soup becomes too thick, add warm chicken broth about ¼ cup at a time until you reach your preferred consistency.

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