I first made this soup on a night when I wanted lasagna but didn’t have the energy to layer noodles and bake anything for an hour. I broke up a few lasagna noodles, tossed them into a broccoli cheddar base, and skipped the heavy cream entirely.

It still came out thick, cheesy, and comforting. I use milk and a simple butter-flour roux instead, and honestly, I like it better this way. It’s become one of my go-to weeknight dinners.

Ingredients

2 tablespoons butter, for softening the onion and garlic before anything else goes in the pot
1 medium onion, diced small so it melts into the base instead of standing out in big chunks
4 garlic cloves, minced fresh rather than jarred, since fresh garlic gives the broth a rounder flavor
2 cups carrots, shredded or finely chopped so they cook through at the same rate as the broccoli
3 tablespoons butter, for building the roux that thickens the soup without any cream
3 tablespoons all-purpose flour, whisked into the butter to form the base that replaces heavy cream
4 cups chicken broth or vegetable broth, warmed slightly so it blends smoothly into the roux
2 cups whole milk, used in place of heavy cream for a lighter but still creamy texture
8 to 10 lasagna noodles, broken into two-inch pieces so every spoonful gets a bit of pasta
4 cups broccoli florets, cut small and added fresh rather than frozen so they hold their color and don’t turn mushy
2 cups sharp cheddar cheese, shredded from a block since bagged shredded cheese has additives that keep it from melting smoothly
1/2 cup mozzarella cheese, shredded fresh for extra stretch and meltiness
1 teaspoon smoked paprika, for a subtle warmth that plays well with the cheddar
1/2 teaspoon onion powder, to deepen the savory flavor without adding more chopped onion
1/2 teaspoon garlic powder, for the same reason as the onion powder
1/4 teaspoon white pepper, milder and less visible than black pepper in a pale, creamy soup
Kosher salt, to taste, added gradually since broth and cheese both bring their own saltiness

Note: These amounts make about six generous servings, so this recipe is a solid choice if you’re cooking for a family or want leftovers for the next couple of days.

Variations

Swap whole milk for unsweetened oat milk or cashew milk if you want a dairy-lighter version, though the soup will be slightly thinner
Use gluten-free lasagna noodles or a gluten-free flour blend for the roux if you need this dish gluten-free
Stir in a pinch of red pepper flakes or a dash of hot sauce if you like a little heat in your soup
Add cooked, crumbled bacon or diced ham for a smokier, heartier bowl
Mix in gouda or gruyère along with the cheddar for a more complex cheese flavor
Toss in baby spinach during the last few minutes of cooking for extra greens and color
Use rotisserie chicken to turn this into a heartier one-pot meal, similar to Garlic Butter Chicken with Zucchini and Corn Recipe

Cooking Time

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

Large Dutch oven or heavy-bottomed soup pot, for building and simmering the soup in one place
Wooden spoon or silicone spatula, for stirring the roux so it doesn’t scorch on the bottom
Whisk, for smoothing out the flour and liquid so no lumps form
Box grater, for shredding the cheddar and mozzarella fresh
Cutting board and chef’s knife, for chopping the onion, garlic, carrots, and broccoli
Measuring cups and spoons, for keeping the broth, milk, and seasonings accurate
Ladle, for serving the soup once it’s ready

How to Make Broccoli Cheddar Lasagna Soup?

This part walks through the whole process from softening the aromatics to stirring in the cheese at the end. None of the steps are complicated, and most of the work happens while the soup simmers on its own. I’ll break it down piece by piece so nothing feels rushed.

Soften the Onion and Garlic

Melt the first 2 tablespoons of butter in your pot over medium heat. Add the diced onion and cook until it turns soft and translucent, about four minutes. Stir in the minced garlic and cook for another minute, just until it smells fragrant.

Add the Carrots

Toss the shredded or chopped carrots into the pot with the softened onion and garlic. Let them cook for about three minutes so they start to soften slightly. This gives the carrots a head start before the liquid goes in.

Build the Roux

Push the vegetables to one side and melt the remaining 3 tablespoons of butter in the empty space. Sprinkle in the flour and whisk constantly for about two minutes. This step is what thickens the soup without any heavy cream at all.

Whisk in the Broth and Milk

Slowly pour in the warm broth while whisking so the roux doesn’t clump. Once it’s smooth, stir in the milk. Bring the mixture to a gentle simmer, stirring occasionally so nothing sticks to the bottom.

Season the Base

Add the smoked paprika, onion powder, garlic powder, white pepper, and a pinch of kosher salt. Stir everything together so the seasoning spreads evenly through the broth. You can always adjust the salt again later.

Add the Noodles and Broccoli

Drop the broken lasagna noodles into the simmering soup, followed by the broccoli florets. Cover the pot and let everything cook for about fifteen minutes, stirring once or twice so the noodles don’t stick together.

Check the Noodles

After fifteen minutes, taste a piece of noodle to make sure it’s tender but not falling apart. The broccoli should be bright green and just fork-tender at this point. If the noodles need more time, cover and simmer for a few more minutes.

Stir in the Cheese

Turn off the heat completely before adding the cheese, since direct high heat can make it separate instead of melting smoothly. Stir in the shredded cheddar and mozzarella a handful at a time until fully melted and the soup looks glossy.

Taste and Adjust

Give the soup a final taste and add more salt or pepper if needed. If it feels too thick, stir in a splash of more milk. If it feels thin, let it sit uncovered for a few minutes to reduce slightly.

Serve While Hot

Ladle the soup into bowls right away while it’s hot and the cheese is still stretchy. This soup thickens as it sits, so serving it soon after cooking gives you the best texture.

Additional Tips for Making This Recipe Better

I always shred my own cheese for this soup, since the pre-shredded kind has a coating that keeps it from melting into that silky texture I want
I turn the heat off before adding cheese every single time, because I learned the hard way that a hot pot can make cheddar turn grainy
I like to cut my broccoli florets on the smaller side so they cook evenly with the noodles instead of staying too firm
I keep a little extra broth on hand in case the soup thickens more than I want after it sits for a bit
I taste the noodles a minute or two before the timer’s up, since noodle brands can cook at slightly different speeds

How to Serve Broccoli Cheddar Lasagna Soup?

I like to serve this soup in wide, shallow bowls so you can see the noodles and broccoli mixed through the cheesy broth. A sprinkle of extra shredded cheddar on top melts slightly from the heat and makes each bowl look a little more inviting. A few cracks of black pepper or a light dusting of smoked paprika add color and a bit of visual interest.

Crusty bread or garlic toast on the side is perfect for scooping up the last bits of broth. A simple green salad with a light vinaigrette balances out the richness of the soup nicely. For dessert, Salted Caramel Chocolate Chip Cookie Bars Recipe pairs especially well with this comforting meal.

Nutritional Information

Here’s a rough idea of what one serving looks like, based on six servings from this recipe.

Calories: about 380 per serving
Protein: about 16 grams per serving
Carbohydrates: about 34 grams per serving
Fat: about 20 grams per serving

Make Ahead and Storage

You can make the soup base a day ahead and store it in the fridge, then add the noodles and broccoli when you’re ready to reheat and serve. This keeps the noodles from getting too soft from sitting in the broth overnight.

Leftovers keep well in an airtight container in the refrigerator for up to three days. The noodles will keep absorbing broth as they sit, so the soup gets thicker each day, which I actually don’t mind.

For freezing, let the soup cool completely before portioning it into freezer-safe containers, and use it within two months for the best texture. Dairy-based soups can separate slightly after freezing, so give it a good stir once reheated. Thaw overnight in the fridge, then reheat gently on the stovetop over low heat, stirring often and adding a splash of milk or broth if it needs loosening up.

Why You’ll Love This Recipe

This soup checks a lot of boxes for a weeknight dinner, and here’s why I keep coming back to it.

It comes together in one pot, so cleanup is quick and there’s no juggling multiple pans or a baking dish
It skips heavy cream entirely, which makes it a little lighter without losing that classic creamy broccoli cheddar flavor
It’s easy to customize with different cheeses, added protein, or a dairy-lighter milk swap depending on what you’re craving
It reheats well, which makes it a solid option for meal prep or lunches during the week
It brings the comfort of lasagna and broccoli cheddar soup together in a single bowl, which feels like the best of both worlds

Ash Tyrrell