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Broccoli Cheddar Lasagna Soup

A comforting and creamy fusion of broccoli, cheddar, and lasagna in a hearty soup that's perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups broccoli florets
  • 6 cups vegetable or halal chicken broth
  • 9 pieces lasagna noodles, broken
  • 2 cups cheddar cheese, shredded
  • 1 cup milk
  • to taste Salt and pepper Adjust based on preference.
  • to taste Optional: croutons or additional cheese for topping

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-5 minutes until they become translucent.
  2. Toss in the minced garlic and continue cooking for an additional minute until fragrant.
  3. Stir in the broccoli florets, allowing them to sauté briefly with the onions and garlic.
  4. Gradually add the vegetable or halal chicken broth, bringing the mixture to a boil.
Cooking
  1. Once boiling, drop the broken lasagna noodles into the pot. Cook according to the package instructions, typically around 10-12 minutes, until the noodles are tender.
  2. Lower the heat and mix in the shredded cheddar cheese and milk. Stir until the cheese has melted and blended smoothly with the soup.
  3. Add salt and pepper according to your preference, tasting as you go for the best flavor.
  4. Ladle the soup into bowls and garnish with croutons or extra cheese if desired.

Notes

For substitutions, feel free to swap the broccoli for other veggies like spinach or kale. You can also use gluten-free lasagna noodles if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove, stirring frequently and add milk if necessary to maintain texture.