Broccoli Cheddar Soup Pasta
Broccoli Cheddar Soup Pasta
Ingredients
- 1/2 pound small pasta shells
- 2 tablespoons olive oil
- 1/4 cup onion, diced
- 4 garlic cloves, minced
- 2 cups broccoli florets
- 1 cup chicken broth
- 1/2 cup heavy cream
- 5 ounces cottage cheese
- 1 cup cheddar cheese, grated
- 1 cup mozzarella cheese, grated, plus more for topping
Instructions
- 1
Bring a large pot of salted water to a boil. Add the small pasta shells and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large sauté pan or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 3-5 minutes.
⏱️ 5 min
- 3
Add the minced garlic and broccoli florets to the pan with the onion. Cook for another 3-5 minutes, stirring occasionally, until the broccoli is slightly softened.
⏱️ 5 min
- 4
Pour in the chicken broth and bring to a simmer. Let it simmer for 5-10 minutes, or until the broth has reduced slightly. Reduce the heat to low.
⏱️ 10 min
- 5
In a small blender or food processor, combine the cottage cheese and heavy cream. Blend until completely smooth and no lumps remain.
⏱️ 2 min
- 6
Add the blended cottage cheese mixture to the sauté pan with the vegetables and broth. Stir well to combine.
⏱️ 1 min
- 7
Slowly add the grated cheddar cheese and 1 cup of grated mozzarella cheese to the pan, stirring continuously until all the cheese has melted and a thick, creamy sauce forms.
⏱️ 3 min
- 8
Add the cooked pasta shells to the pan with the cheese sauce. Toss thoroughly to coat all the pasta evenly.
⏱️ 1 min
- 9
Serve immediately in bowls, topped with additional grated mozzarella cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Cheddar Soup Pasta
- 1/2 pound small pasta shells
- 2 tablespoons olive oil
- 1/4 cup onion, diced
- 4 garlic cloves, minced
- 2 cups broccoli florets
- 1 cup chicken broth
- 1/2 cup heavy cream
- 5 ounces cottage cheese
- 1 cup cheddar cheese, grated
- 1 cup mozzarella cheese, grated, plus more for topping
Instructions
- 1
Bring a large pot of salted water to a boil. Add the small pasta shells and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large sauté pan or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 3-5 minutes.
⏱️ 5 min - 3
Add the minced garlic and broccoli florets to the pan with the onion. Cook for another 3-5 minutes, stirring occasionally, until the broccoli is slightly softened.
⏱️ 5 min - 4
Pour in the chicken broth and bring to a simmer. Let it simmer for 5-10 minutes, or until the broth has reduced slightly. Reduce the heat to low.
⏱️ 10 min - 5
In a small blender or food processor, combine the cottage cheese and heavy cream. Blend until completely smooth and no lumps remain.
⏱️ 2 min - 6
Add the blended cottage cheese mixture to the sauté pan with the vegetables and broth. Stir well to combine.
⏱️ 1 min - 7
Slowly add the grated cheddar cheese and 1 cup of grated mozzarella cheese to the pan, stirring continuously until all the cheese has melted and a thick, creamy sauce forms.
⏱️ 3 min - 8
Add the cooked pasta shells to the pan with the cheese sauce. Toss thoroughly to coat all the pasta evenly.
⏱️ 1 min - 9
Serve immediately in bowls, topped with additional grated mozzarella cheese if desired.
⏱️ 1 min