Broccoli Cheddar Lasagna Soup–an easy Instant Pot or slow cooker soup made with rotisserie chicken, broccoli, carrots, cheddar and mini lasagna noodles.
Broccoli Cheddar Lasagna Soup
This is kind of like broccoli soup meets chicken noodle soup. It’s definitely got a cozy vibe! And even though it’s still in the 80s where I live I don’t care I’m making soup. I love this mini lasagna noodles in this soup. I buy them in the bulk bins at Winco. But I *think* I’ve seen them at Smith’s in the past. The reason this soup only has a 1-minute pressure cook time is because the Instant Pot takes quite a while to come to pressure with all that broth. The soup is heating up and cooking that entire time, so it really doesn’t need much additional time once the pot reaches pressure.
Ingredients/Substitution Ideas
- Butter–or olive oil
- Onion
- Chicken broth–or Better Than Bouillon mixed with water
- Carrot
- Frozen broccoli florets–fresh broccoli can also be used. I used frozen because it was most convenient.
- Rotisserie chicken–use any cooked and chopped or shredded chicken.
- Mini lasagna noodles–rotini, small shells, bowties or another small pasta can work. I find the cute mini lasagna noodles in the bulk section at Winco.
- Garlic powder–you can substitute 1 Tbsp minced garlic.
- Black pepper
- Red pepper flakes–leave these out if you don’t want even a tiny bit of heat.
- Kosher salt
- Cornstarch
- Half and half–whole milk can work for a lighter soup, or use heavy cream for an extra-rich soup.
- Cheddar cheese–medium or sharp cheddar both work well. Freshly grated cheese will melt the smoothest rather than pre-shredded cheese.
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 3 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Keep Instant Pot on saute so it can start heating up the broth. Add in carrot, broccoli, chicken, noodles, garlic powder, pepper, red pepper and salt.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button or LOW PRESSURE to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
In a small bowl stir together the cornstarch with 3 Tbsp cold water until smooth. Stir it into the Instant Pot. Turn Instant Pot to saute setting. Let thicken for a couple minutes. Then turn off saute setting.
Pour a cup of the hot soup in with the half and half to temper it. Pour the mixture into the pot and then stir in the cheddar. Taste test and add salt and pepper to taste, if needed.
Ladle into bowls and enjoy!
Notes/Tips
- Use rotisserie chicken: I love buying a rotisserie chicken from Costco every time I go. Then I freeze the meat and use it for recipes like this one. You can also use leftover baked, grilled or pressure-cooked chicken.
- Broccoli texture: The frozen broccoli will become quite tender during pressure cooking and just melt into the soup. If you want more distinguishable broccoli florets you can stir thawed broccoli into the soup after pressure cooking and let it cook for a few minutes on sauté.
- Pasta: Mini lasagna noodles are fun in this soup, but just about any small pasta shape will work.
- Cheese: Grate your own cheddar instead of using pre-shredded cheese. It melts into the soup more smoothly.
- What to serve with it: Serve with French bread, dinner rolls or garlic bread.
- Leftovers: Store leftovers in an airtight container* in the refrigerator for up to 4 days. You can freeze it, but this isn’t my favorite soup to freeze because both the pasta and creamy cheese base can change texture after thawing.
- Tools:
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Wooden saute paddle*
- Knife*
- Cutting board*
- Magnetic measuring cups*
- Magnetic measuring spoons*
- Glass measuring cup*
- Ladle*
- Kitchen scale*–perfect for measuing out the pasta
- Cheese grater*
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Broccoli Cheddar Lasagna Soup
- Prep Time: 20 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 21 minutes
- Yield: 6 servings 1x
Description
An easy Instant Pot or slow cooker soup made with rotisserie chicken, broccoli, carrots, cheddar and tender noodles.
Ingredients
1 Tbsp butter
½ cup diced onion
4 cups chicken broth
1 large carrot, peeled and sliced
1 (12 oz) bag frozen broccoli florets
2 ½ cups chopped rotisserie chicken
3 oz mini lasagna noodles (or rotini)
1 tsp garlic powder
¼ tsp black pepper
Pinch of red pepper flakes
1 tsp kosher salt
3 Tbsp cornstarch
1 cup half and half
4 oz shredded cheddar cheese
Instructions
Instant Pot Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 3 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Keep Instant Pot on saute so it can start heating up the broth.
- Add in carrot, broccoli, chicken, noodles, garlic powder, pepper, red pepper and salt.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button or LOW PRESSURE to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together the cornstarch with 3 Tbsp cold water until smooth. Stir it into the Instant Pot. Turn Instant Pot to saute setting. Let thicken for a couple minutes. Then turn off saute setting.
- Pour a cup of the hot soup in with the half and half to temper it. Pour the mixture into the pot and then stir in the cheddar. Taste test and add salt and pepper to taste, if needed.
- Ladle into bowls and enjoy!
Slow Cooker Instructions
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion and saute for 3 minutes. Transfer to the slow cooker.
- Stir in the broth, carrot, broccoli, chicken, garlic powder, pepper, red pepper and salt.
- Cover and cook on high for 2 hours. Add in the noodles and cook for 20 more minutes.
- In a small bowl stir together the cornstarch with 3 Tbsp cold water until smooth. Stir it into the slow cooker.
- Pour a cup of the hot soup in with the half and half to temper it. Pour the mixture into the slow cooker and then stir in the cheddar. Taste test and add salt and pepper to taste, if needed.
- Ladle into bowls and enjoy!
- Category: Soup
- Method: Instant Pot
More Soup Recipes with Broccoli…
Instant Pot Broccoli Cheddar Soup
Reminiscent of Panera Bread’s broccoli cheddar soup this pressure cooker version has chopped broccoli, shredded carrots and celery simmered in a velvety smooth cheese sauce. I believe this version is just as good or better than you could order at any restaurant! Try it for dinner this week.
High Protein Broccoli Cheddar Soup
A soup that uses cottage cheese and sharp cheddar to create a creamy, protein-packed comfort food that’s easy to make in an Instant Pot or slow cooker.
Crockpot Potato Broccoli Cheddar Soup
A dump and go creamy slow cooker (or Instant Pot) vegetable soup loaded with potatoes, broccoli, cauliflower, carrots and sharp cheddar cheese for an easy dinner.
Instant Pot Skinny Broccoli Cheddar Soup
A healthier version of a very popular soup. Because the base of the soup is made of yellow potatoes instead of butter, flour and cream this soup is gluten free and lighter than it’s original counterpart. Â
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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