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.
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.
