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A warm bowl of Broccoli Cheddar Lasagna Soup brings together everything you want from a comforting dinner: tender broccoli, savory chicken, hearty lasagna noodles, sweet shredded carrots, and plenty of sharp cheddar in a creamy broth. It has the familiar flavors of broccoli cheddar soup but with the satisfying addition of pasta and chicken.
This Broccoli Cheddar Lasagna Soup Recipe is made in one pot with everyday ingredients, making it a practical choice for a cozy weeknight dinner. Instead of using heavy cream, the soup gets its creamy texture from whole milk, melted cheddar, and a simple flour-based roux.
The broken lasagna noodles are especially fun here. Their ruffled edges catch the cheesy broth, giving every spoonful plenty of texture and flavor. If you enjoy hearty soups and classic comfort food, this recipe is an easy way to turn familiar ingredients into something a little different.
Why You’ll Love This Broccoli Cheddar Lasagna Soup
There is plenty to like about this creamy soup.
First, it is a complete meal in one pot. The chicken provides protein, the lasagna noodles make the soup hearty, and broccoli and carrots add vegetables and texture.
The flavor is also familiar without being boring. Sharp cheddar gives the soup a rich, savory taste, while paprika, onion powder, garlic, and parsley add subtle seasoning.
Another advantage is the use of rotisserie chicken. Since the chicken is already cooked, you can get dinner on the table without cooking chicken separately.
And if you’re a fan of classic broccoli cheddar soup, this recipe takes that idea in a more filling direction. For another creamy option, try this creamy cheesy broccoli cheddar soup.
Ingredients You’ll Need
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 2 teaspoons garlic paste or 3 minced garlic cloves
- 3 tablespoons all-purpose flour
- 5 cups low-sodium chicken broth
- 1 cup shredded carrots
- 2 cups broccoli florets, finely chopped
- 2 cups shredded rotisserie chicken
- 8 lasagna noodles, broken into pieces
- 1½ cups whole milk
- 2 cups freshly shredded sharp cheddar cheese
Seasonings
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried parsley
- Salt to taste
Why Freshly Shredded Cheddar Is Better
Freshly shredded cheddar is worth the extra few minutes of preparation.
Pre-shredded cheese can contain anti-caking ingredients that may affect how smoothly it melts. Freshly shredded sharp cheddar tends to incorporate more easily into the warm milk and broth, creating a smoother cheesy texture.
Sharp cheddar is particularly useful in this recipe because its stronger flavor balances the broccoli, chicken, and pasta.
How to Make Broccoli Cheddar Lasagna Soup
1. Sauté the Aromatics
Place a large Dutch oven or soup pot over medium-high heat.
Add the butter, olive oil, and diced yellow onion. Cook for about 3–4 minutes, stirring occasionally, until the onion softens and becomes fragrant.
Add the garlic and cook for another 30 seconds.
The goal at this stage is to soften the onion and release the garlic’s aroma without browning the garlic too much.
2. Make the Roux
Sprinkle the all-purpose flour over the onion and garlic mixture.
Stir continuously for about 2 minutes.
The flour will combine with the butter and oil to form a light paste. Cooking it briefly helps remove the raw flour taste and prepares the base to thicken the soup.
3. Add the Chicken Broth
Slowly pour the low-sodium chicken broth into the pot while whisking.
Adding the broth gradually helps incorporate the flour mixture and reduces the chance of lumps.
Bring the mixture to a gentle simmer before moving on to the vegetables.
4. Add the Broccoli and Carrots
Stir in the shredded carrots and finely chopped broccoli.
Cook for about 5 minutes.
Finely chopped broccoli works especially well in this soup because smaller pieces can be picked up easily with the chicken and noodles. It also distributes the broccoli flavor throughout the broth instead of leaving large florets at the bottom of the bowl.
5. Add the Chicken and Lasagna Noodles
Add the shredded rotisserie chicken and broken lasagna noodles.
Simmer for 10–12 minutes, stirring occasionally.
The lasagna noodles should become tender during this time while absorbing some of the flavorful broth.
Keep the soup at a gentle simmer rather than a vigorous boil. Stirring occasionally also helps prevent the pasta pieces from sticking together or settling on the bottom.
6. Make the Soup Creamy
Reduce the heat to low.
Slowly stir in the whole milk and freshly shredded cheddar cheese.
Add the cheddar gradually and continue stirring until it has completely melted into the soup.
At this point, the broth should become noticeably creamier and thicker.
Because dairy and cheese are now part of the soup, avoid aggressively boiling the mixture. Gentle heat helps maintain a smoother consistency.
7. Season and Finish
Add the onion powder, paprika, black pepper, and dried parsley.
Taste the soup and add salt as needed.
Let it simmer gently for another 3–4 minutes until the texture is thick and silky.
Serve hot with additional freshly shredded cheddar or a sprinkle of parsley if desired.
Tips for the Best Cheesy Broccoli Soup
Use Low-Sodium Chicken Broth
Low-sodium broth gives you more control over the final flavor. Cheddar and rotisserie chicken can both contribute salt, so starting with a less salty broth makes it easier to season the soup correctly.
Don’t Skip the Roux
The flour-based roux gives the soup body and helps create its creamy consistency. Give the flour enough time to cook with the butter and oil before adding the broth.
Add the Cheese Slowly
Dumping all the cheese into the pot at once can make it harder to achieve a smooth consistency. Add the cheddar gradually over low heat and stir continuously.
Don’t Overcook the Broccoli
The broccoli should be tender but still retain some texture. Since it is finely chopped, it does not need a long cooking time.
Watch the Pasta
Lasagna noodles continue to absorb liquid as they cook and as the soup sits. If the soup becomes thicker than you prefer, loosen it with a little additional broth or milk when reheating.
Easy Variations
Make It Vegetarian
For a vegetarian version, leave out the rotisserie chicken and replace the chicken broth with vegetable broth.
The soup will still have plenty of substance from the broccoli, carrots, cheddar, and lasagna noodles.
Try a Different Cheddar
Sharp cheddar gives the strongest cheese flavor, but mild or medium cheddar can be used if you prefer a softer taste.
You can also combine cheddar with another flavorful melting cheese while keeping cheddar as the main cheese.
Add More Vegetables
Extra broccoli or carrots can be added if you want a more vegetable-forward bowl.
Just keep in mind that increasing the vegetables can change the final thickness of the soup.
Use Another Pasta Shape
Lasagna noodles give this recipe its signature look and texture, but other pasta shapes can work in a pinch.
Short pasta shapes are particularly convenient because they are easy to eat with the chicken and vegetables.
What to Serve With Broccoli Cheddar Lasagna Soup
This soup is hearty enough to serve as a complete dinner, but a simple side can round out the meal.
A crisp green salad provides a fresh contrast to the creamy broth. Crusty bread is another natural pairing because it can be used to soak up the cheesy soup.
For another cozy soup option, you might also enjoy this rich Hatch green chile potato soup.
If you’re serving the soup for a casual family dinner, keep the sides simple so the creamy broccoli and cheddar remain the focus.
How to Store Broccoli Cheddar Lasagna Soup
Allow leftover soup to cool appropriately, then transfer it to covered containers and refrigerate it promptly.
According to the USDA, perishable leftovers should be refrigerated within 2 hours and stored at 40°F or below. Properly refrigerated leftovers should generally be used within 3–4 days. You can read the USDA’s guidance for safely handling leftovers for additional food-safety information.
The lasagna noodles will continue absorbing some of the broth while the soup is refrigerated. As a result, leftovers may be noticeably thicker the next day.
How to Reheat Broccoli Cheddar Lasagna Soup
Reheat the amount you plan to eat rather than reheating the entire batch repeatedly.
On the stovetop, place the soup in a saucepan and warm it gently, stirring frequently. If it has become very thick, add a small splash of broth or milk.
For microwave reheating, use a microwave-safe container, cover it, and stir during heating to help distribute the heat evenly.
The USDA recommends reheating leftovers to an internal temperature of 165°F and advises thorough reheating of soups, sauces, and gravies. See the USDA’s safe leftover reheating guidelines for more information.
Can You Freeze Broccoli Cheddar Lasagna Soup?
This soup can be frozen, but the texture may change after thawing.
The pasta can become softer and absorb more liquid, while dairy-based soups can sometimes separate slightly after freezing and reheating. For the best texture, this soup is especially enjoyable when freshly prepared or refrigerated for a few days.
If you do freeze leftovers, thaw them safely in the refrigerator. The USDA also lists the refrigerator, cold water, and microwave as safe thawing methods for leftovers. See the USDA’s guidance on safely thawing leftovers for details.
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Frozen broccoli can be used, although it may soften more quickly than fresh broccoli. Add it carefully and avoid overcooking it.
Why isn’t my cheddar melting smoothly?
High heat can make cheese-based soups more difficult to keep smooth. Reduce the heat before adding the milk and cheddar, use freshly shredded cheese, and stir gradually as the cheese melts.
Can I use leftover cooked chicken instead of rotisserie chicken?
Absolutely. Previously cooked chicken can be shredded and used in place of rotisserie chicken, provided it has been properly stored.
Can I make this soup ahead of time?
Yes. You can prepare it ahead and refrigerate it. Keep in mind that the lasagna noodles will continue absorbing broth, so you may want to add a little broth or milk when reheating.
What makes this different from traditional Broccoli Cheddar Soup?
Traditional broccoli cheddar soup typically centers on broccoli, cheese, and a creamy base. This version adds chicken and broken lasagna noodles, making it a heartier Lasagna Soup Recipe that works well as a complete meal.
Broccoli Cheddar Lasagna Soup
Creamy broccoli cheddar lasagna soup made with tender broccoli, shredded rotisserie chicken, broken lasagna noodles, carrots, whole milk, and sharp cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1/2 yellow onion, diced
2 teaspoons garlic paste or 3 minced garlic cloves
3 tablespoons all-purpose flour
5 cups low-sodium chicken broth
1 cup shredded carrots
2 cups broccoli florets, finely chopped
2 cups shredded rotisserie chicken
8 lasagna noodles, broken into pieces
1 1/2 cups whole milk
2 cups freshly shredded sharp cheddar cheese
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried parsley
Salt to taste
Instructions
1.Heat a large Dutch oven or soup pot over medium-high heat.
2.Add butter, olive oil, and diced onion; cook for 3–4 minutes until softened.
3.Add garlic and cook for 30 seconds.
4.Sprinkle flour over the onion mixture and stir continuously for 2 minutes.
5.Slowly whisk in chicken broth and bring to a gentle simmer.
6.Add shredded carrots and chopped broccoli; cook for 5 minutes.
7.Add shredded rotisserie chicken and broken lasagna noodles.
8.Simmer for 10–12 minutes, stirring occasionally.
9.Reduce heat to low.
10.Stir in whole milk and freshly shredded cheddar until melted.
11.Add onion powder, paprika, black pepper, and dried parsley.
12.Taste and adjust salt as needed.
13.Simmer gently for 3–4 minutes until thick and silky.
14.Serve hot.
Notes
Freshly shredded cheddar melts more smoothly.
Keep the heat low after adding milk and cheese.
Refrigerate leftovers within 2 hours.
Use refrigerated leftovers within 3–4 days.
Reheat leftovers to 165°F.
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