Broccoli Cheddar Lasagna Soup
A delightful twist on classic comfort food, this soup combines the flavors of lasagna in a creamy, cheesy broth with broccoli and pasta, perfect for busy weeknights.
Ingredients
For the Soup
- 1 tablespoon olive oil For sautéing
- 1 small onion, chopped Adds sweetness and flavor
- 2-3 cloves garlic, minced For aroma and taste
- 4 cups broccoli florets For nutrition and texture
- 4 cups vegetable or chicken broth Base of the soup
- 2 cups lasagna noodles, broken into pieces Main carbohydrate source
- 2 cups shredded cheddar cheese For creamy texture and flavor
- 1 tablespoon Italian seasoning For flavor enhancement
- to taste Salt and pepper For seasoning
- to taste Red pepper flakes Optional for added heat
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until they’re soft and fragrant, about 3-4 minutes.
- Next, toss in the broccoli florets and stir them for a minute. Pour in the broth, and bring everything to a gentle boil.
- Once boiling, add the broken lasagna noodles. Let everything simmer until the noodles are tender—around 10-12 minutes is perfect.
- Stir in the shredded cheddar cheese, Italian seasoning, and adjust the seasoning with salt, pepper, and optional red pepper flakes. Stir until the cheese is melted and the soup is creamy.
Notes
If you want to elevate your soup game, try adding cooked Italian sausage or rotisserie chicken for extra protein. Leftovers can be stored in an airtight container in the refrigerator for about 3-4 days. Add a splash of broth when reheating to keep it nice and creamy.