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Broccoli Cheddar Lasagna Soup Without Heavy Cream
Amalie

Broccoli Cheddar Lasagna Soup Without Heavy Cream

A comforting one-pot soup that captures all the cheesy, savory flavors of lasagna, packed with broccoli and chicken, and made creamy without heavy cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 2 teaspoons garlic paste
  • 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

Method
 

  1. Heat a large Dutch oven or soup pot over medium-high heat.
  2. Add butter and olive oil.
  3. Once melted, add the diced onion.
  4. Cook for 3-4 minutes until the onions are soft and fragrant.
  5. Stir in the garlic.
  6. Cook for 30 seconds.
  7. Sprinkle the flour over the onion mixture.
  8. Stir continuously for 2 minutes to cook out the raw flour taste, creating a light paste at the bottom of the pot.
  9. Slowly pour in the chicken broth while whisking constantly.
  10. Bring the liquid to a gentle simmer.
  11. Stir in the shredded carrots and finely chopped broccoli.
  12. Allow the vegetables to cook in the broth for about 5 minutes to begin softening.
  13. Add the shredded rotisserie chicken.
  14. Add the broken lasagna noodle pieces.
  15. Simmer for 10-12 minutes, stirring occasionally to ensure the noodles cook evenly and do not stick.
  16. Reduce the heat to low.
  17. Slowly stir in the whole milk.
  18. Slowly stir in the shredded cheddar cheese.
  19. Continue stirring until the cheese is fully melted and the soup takes on a thick, creamy consistency.
  20. Add the onion powder.
  21. Add the paprika.
  22. Add the black pepper.
  23. Add the dried parsley.
  24. Taste the soup.
  25. Adjust the salt levels before serving.

Notes

Always use freshly shredded cheese for the best melting and creamiest texture.
Whisk constantly when adding broth to prevent lumps.
Stir the noodles occasionally to prevent sticking to the bottom of the pot.
Taste and adjust seasoning at the end for perfect flavor.