Broccoli Cheddar Lasagna Soup

For the Noodles:

• 8 lasagna noodles, broken into bite-sized pieces

For the Cheese Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup Parmesan cheese, grated

Optional Toppings:

• Extra shredded cheddar cheese
• Croutons or garlic bread
• Fresh parsley, chopped

Step-by-Step Instructions

1. Prepare the Vegetables

1. Heat olive oil in a large pot over medium heat.
2. Add diced onions and sauté until soft and translucent, about 3–4 minutes.
3. Stir in the minced garlic and cook for another minute, releasing its aromatic flavors.
4. Add the chopped broccoli florets and shredded carrots to the pot. Cook for 5 minutes, stirring occasionally.

2. Season the Soup Base

1. Sprinkle dried basil, oregano, paprika, salt, and pepper over the vegetables. Stir to coat the vegetables evenly with the seasonings.
2. Pour in the chicken or vegetable stock, bringing the mixture to a gentle boil.

3. Cook the Noodles

1. Add the broken lasagna noodles directly to the pot. Simmer the soup until the noodles are tender, approximately 8–10 minutes.
2. Stir occasionally to prevent the noodles from sticking together or to the bottom of the pot.

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