Broccoli Cheddar Lasagna Soup Without Heavy Cream
A delightful one-pot soup that combines the comforting flavors of lasagna with the creaminess of broccoli and cheddar, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Comfort Food
Ingredients
- 1 cup broccoli florets (fresh or frozen)
- 1 cup shredded chicken (rotisserie chicken works great)
- 8 oz lasagna noodles (broken into smaller pieces)
- 4 cups chicken broth (low-sodium preferred)
- 1 cup milk (whole or 2% for creaminess)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Olive oil for sautéing
- Salt and pepper to taste
- 2 cups shredded cheddar cheese (for rich flavor and melty texture)
Instructions
- Sauté aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, stirring frequently until the onion is translucent, about 3–4 minutes.
- Add chicken: Stir in the shredded chicken and cook for another 2–3 minutes until warmed through.
- Create the soup base: Pour in the chicken broth and bring to a boil.
- Incorporate noodles: Break the lasagna noodles into smaller pieces, then add them to the boiling broth. Cook for about 8-10 minutes, or until the noodles are just tender.
- Add broccoli: Stir in the broccoli florets and cook for an additional 2–3 minutes, until they are tender and bright green.
- Make it creamy: Reduce the heat to low, then stir in the milk and shredded cheddar cheese. Continue stirring until the cheese has melted and the soup is creamy.
- Season and serve: Taste and adjust the seasoning with salt and pepper. Serve warm and enjoy!
Notes
Consider adding a dash of Italian seasoning or red pepper flakes for extra flavor.