Broccoli Cheddar Lasagna Soup with Chicken Option 🍲🧀🥦
Your new favorite comfort food—lasagna, soup, and cheesy broccoli all in one cozy bowl!
📝 Ingredients
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1 tablespoon olive oil
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1 small onion, diced
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2 garlic cloves, minced
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2 cups broccoli florets, chopped small
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6 lasagna noodles, broken into pieces
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4 cups chicken broth
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2 cups cooked shredded chicken (optional but highly recommended)
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1 cup heavy cream
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2 cups shredded cheddar cheese
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1/2 teaspoon paprika
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Salt and pepper, to taste
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Optional Garnish: extra cheese, crushed red pepper, fresh parsley
👩🍳 Instructions
STEP 1: Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook another minute until fragrant.
STEP 2: Build the Base
Add chopped broccoli, broken lasagna noodles, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until noodles and broccoli are tender.
STEP 3: Make It Creamy
Stir in heavy cream, paprika, and cooked shredded chicken (if using). Let it warm through for 2–3 minutes.
STEP 4: Add the Cheese
Lower the heat and gradually stir in the shredded cheddar cheese until fully melted and the soup is creamy and smooth. Season with salt and pepper to taste.
STEP 5: Thicken It Up (If Needed)
If the soup is thinner than you’d like, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the soup and let simmer for a few minutes until thickened.
STEP 6: Serve Hot
Ladle into bowls and garnish with more shredded cheese, fresh parsley, or a pinch of crushed red pepper. You can also top it with garlic croutons for extra crunch (if not following low-carb).
🕒 Time & Servings
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Prep Time: 10 minutes
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Cook Time: 25 minutes
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Total Time: 35 minutes
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Servings: 4–6
💡 Pro Tips:
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Want it WW-friendly? Swap heavy cream for half-and-half or low-fat evaporated milk, and use reduced-fat cheese.
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To make it vegetarian, just skip the chicken and use vegetable broth instead!