Broccoli cheddar lasagna soup

1. Sauté the Base: Heat olive oil in a large pot over medium heat. Sauté onion until soft (about 4 minutes), then add garlic, red pepper flakes, and herbs. Cook another 1–2 minutes until fragrant. 2. Add Broth and Broccoli: Add broth and bring to a simmer. Stir in the chopped broccoli. Simmer for 6–8 minutes, or until broccoli is just tender. 3. Add Pasta: Break lasagna noodles into bite-sized pieces and add to the pot. Cook uncovered for 10–12 minutes, stirring occasionally, until noodles are tender. Add a splash of water if needed. 4. Add Milk and Cheese: Lower heat and stir in milk and cream. Slowly add cheddar and mozzarella cheeses a handful at a time, stirring until melted and smooth. Season with salt and pepper to taste. 5. Serve: Ladle into bowls and top with more cheese, herbs, or crunchy croutons if desired. Serve hot. Chef’s Notes & Tips Don’t overcook the broccoli – keep it vibrant and slightly firm for texture. For a thicker soup, simmer a few extra minutes before adding the milk and cheese. Use oven-ready lasagna noodles or any short pasta as a substitute. For extra protein: Add cooked shredded chicken, white beans, or tofu crumbles.Chicken dish This soup thickens as it sits—add a bit of broth or milk when reheating.