Easy Broccoli Cheddar Lasagna Soup
A warm, comforting soup that combines the delightful flavors of traditional lasagna with a creamy, cheesy texture. Perfect for cold days and packed with nutritious vegetables.
Ingredients
Main Ingredients
- 8 oz Lasagna noodles Use traditional or gluten-free noodles
- 2 cups Broccoli Chopped into small florets
- 1 cup Mixed vegetables Such as carrots and peas
- 2 cups Vegetable broth Low-sodium preferred
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 2 tbsp Olive oil For sautéing
- 1 cup Milk Can substitute with plant-based milk
- 1 tsp Salt Adjust to taste
- 1/2 tsp Pepper Adjust to taste
- 1 tsp Italian seasoning Dried
- 1 cup Cheddar cheese Shredded
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, and sauté until translucent.
- Add mixed vegetables and broccoli, cooking for a few more minutes.
Cooking
- Pour in vegetable broth and bring to a boil.
- Add lasagna noodles and cook until tender, following package instructions.
- Stir in milk, cheddar cheese, salt, pepper, and Italian seasoning, and mix until cheese is melted and the soup is creamy.
Serving
- Serve hot and enjoy your cozy soup!
Notes
Allow soup to cool before storing. Refrigerate for up to 3-4 days or freeze for up to 3 months.