Broccoli Cheddar Lasagna Soup

Ingredients

Protein & Aromatics

Ground beef or Italian sausage – 1 pound; adds hearty flavor and richness

Onion – 1 medium, finely chopped; provides a sweet and savory base

Garlic – 3 cloves, minced; brings depth and aroma

Soup Base

Crushed tomatoes – 1 can (28 oz); gives body and tangy flavor

Chicken or vegetable broth – 4 cups; creates a savory, well-rounded broth

Tomato paste – 2 tablespoons; intensifies the tomato depth

Dried oregano – 1 teaspoon; classic Italian herbal note

Dried basil – 1 teaspoon; adds warmth and fragrance

Bay leaf – 1; infuses subtle earthy flavor

Red pepper flakes – ½ teaspoon, optional; for gentle heat

Pasta & Vegetables

Lasagna noodles – 8 oz, broken into bite-sized pieces; mimics traditional lasagna layers

Broccoli florets – 2 cups, chopped small; brings freshness and color

Cream & Cheeses

Heavy cream – 1 cup (or half-and-half for lighter option); makes the soup silky

Sharp cheddar cheese – 2 cups, shredded; bold, tangy cheesiness

Mozzarella cheese – 1 cup, shredded; ensures gooey melt

Parmesan cheese – ½ cup, grated; adds nutty, salty finish

Seasoning & Garnish

Salt and freshly ground black pepper – to taste

Fresh parsley or basil – chopped, for a fresh finishing touch

Step 1: Brown the meat and aromatics

Heat a little oil in a large Dutch oven or soup pot over medium heat.

Add the ground beef or Italian sausage along with the chopped onion and minced garlic.

Cook for 5–7 minutes, breaking up the meat as it browns, until fully cooked and the onion is softened.

Drain excess fat if needed.

Step 2: Build the soup base

Stir in the crushed tomatoes, chicken or vegetable broth, tomato paste, oregano, basil, bay leaf, and red pepper flakes (if using).

Mix well and bring the pot to a gentle simmer.

Step 3: Add pasta and vegetables

Drop in the broken lasagna noodles and chopped broccoli florets.

Continue simmering for 10–12 minutes, stirring occasionally, until the noodles are tender and the broccoli is vibrant green.

Step 4: Enrich with cream and cheese

Lower the heat to low.

Stir in the heavy cream (or half-and-half), then gradually add the shredded cheddar, mozzarella, and Parmesan cheeses.

Stir until the cheese has melted into the broth, creating a creamy and cheesy soup.

Taste and adjust with salt and black pepper as needed.

Step 5: Garnish and serve

Remove the bay leaf. Ladle the soup into bowls and finish with freshly chopped parsley or basil.

Serve warm and enjoy the comforting flavors of lasagna in a hearty soup form.