One-Pot Broccoli Cheese Noodle Soup

This broccoli cheese noodle soup is creamy, comforting, and loaded with veggies and cheesy goodness! Ready in about 45 minutes, it’s perfect for a quick weeknight meal or cozy lunch and the best part is that it all cooks in one pot!

 

Easy Broccoli Cheese Noodle Soup Recipe

This one-pot soup is a hearty and flavorful blend of tender broccoli, shredded carrots, ditalini pasta, and a rich cheddar cheese broth. It’s an easy way to get your veggies in a comforting way that the whole family will enjoy!

Ingredients for Broccoli Cheese Noodle Soup

• Butter: Adds richness and flavor to the soup. It also combines with the flour to help thicken the soup. Salted or unsalted butter will work.
• Yellow Onion: Provides a flavorful base for the soup. White onion or shallots can be used instead.
• Celery: Adds a subtle crunch and fresh flavor. Omit if you don’t have any on hand.
• Garlic: Enhances the overall taste. Use pre-minced garlic or garlic powder as a substitute.
• Ground Mustard: Adds a mild tangy depth and enhances the cheesy flavor. Dijon mustard can be used instead. I promise the soup won’t taste like mustard!
• Cayenne Pepper: Gives a subtle hint of heat. Adjust or omit based on preference.
• Broccoli Florets: The star veggie of the dish! Fresh is best but frozen could work in a pinch.
• Shredded Carrots: Adds sweetness and texture.
• Flour: Helps thicken the soup. Stick with all-purpose flour for this soup.
• Vegetable Broth: Forms the base of the soup. Chicken broth or chicken stock also works if you’re not worried about keeping it vegetarian.
• Ditalini Pasta: Cooks quickly and adds heartiness. Any small pasta shape can be substituted but keep in mind that cooking times may vary.
• Heavy Cream: Makes the soup creamy and luxurious. Half-and-half can be used for a lighter option but the consistency will be thinner.
• Shredded Sharp Cheddar: Melts into the soup, creating a rich and cheesy flavor. Mild cheddar cheese would work also.
• White Wine Vinegar: Balances the richness and boosts the overall flavors of the soup. Red wine vinegar, balsamic vinegar, or apple cider vinegar can be used instead.

How To Make Broccoli Cheese Noodle Soup

Sauté The Aromatics: Heat butter in a large pot over medium-high heat. Add onion, celery, and a couple large pinches of salt and pepper. Cook, stirring frequently for about 6 minutes.

Cook The Veggies: Reduce heat to medium. Melt the remaining butter and stir in garlic, ground mustard, and cayenne. Add broccoli, carrots, and a couple pinches of salt and pepper. Cook, stirring frequently for about 6 minutes.

Add The Flour: Sprinkle flour over the veggies and cook, stirring frequently, for 1 minute.

Simmer The Soup: Stir in vegetable broth, scraping all the yummy bits off the bottom of the pot. Add uncooked ditalini pasta along with a couple pinches of salt and pepper. Bring to a simmer over medium-high heat.

Cook The Pasta And Veggies: Reduce heat to low and simmer for 6-8 minutes or until broccoli, carrots, and ditalini pasta are cooked through.

Finish The Soup: Remove from heat and stir in cream, shredded cheese, and vinegar until the cheese melts.

Serve And Enjoy: Season to taste with salt and pepper, garnish with shredded cheese, and serve hot!

Tips For Making Broccoli Cheese Noodle Soup

• Chop Broccoli Small: Bite-size florets cook faster and are easier to eat.
• Shred Your Own Cheese: Pre-shredded cheese may not melt as smoothly due to added anti-caking agents that prevent it from clumping.
• Season Moderately: Season with salt and pepper throughout the cooking process and then add more salt at the end as needed. The ingredient list is short and sweet so salt and pepper are going to go a long way in adding flavor.

Make-Ahead Instructions

• Because of the noodles this soup tastes best when it’s enjoyed fresh.
• The pasta will continue to soak up the broth as it sits and the texture may get a bit mushy after a few days.
• If you’re planning to make this soup ahead of time, I’d recommend cooking the pasta separately and then adding it just before serving.

Storing Leftovers

• Cool completely and store in an airtight container in the fridge.
• Keep for up to 3 days.

Freezing Broccoli Cheese Noodle Soup

• Freeze without the pasta for best results, as pasta can become mushy when reheated.
• Store in an airtight container for up to 3 months.
• Thaw overnight in the fridge before reheating.

Reheating Broccoli Cheese Noodle Soup

• The soup will thicken as it sits, so you may need to add a splash of broth or heavy cream to loosen it up before reheating.
• Reheat individual portions in the microwave, stirring frequently, until warmed through.
• For larger portions, heat in a saucepan over medium-low, stirring occasionally, until hot.

Serving Suggestions

• simple house salad
• easy garlic bread
• Caprese cheese bread
• grilled halloumi salad

Try these easy soup recipes next!

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