When You Have Too Much Broccoli

Broccoli Soup

8 servings


1 tablespoon butter
6 garlic cloves, sliced
4 shallots, sliced
1 large baking potato, peeled and cut into 1-inch pieces
1 sprig thyme  or 1 teaspoon dried
1 onion, diced
2 bunches broccoli {4 heads}
8 cups chicken broth
Pinch of freshly ground pepper
1/2 cup half-and-half or cream
1/4 cup snipped chives
Salt and freshly ground black pepper to taste


Remove the broccoli florets and divide them in half. Save one half for another recipe and set aside the remaining florets. Dice the stalks into small pieces.

In a large soup pot, over medium heat, melt the butter. Add the garlic, shallots,, onion and thyme. Sweat in the butter until softened.

Add the potatoes and broccoli stems. Stir the mixture several times.

Pour in the chicken broth and bring to a boil. Turn the heat to low, partially cover the pot and simmer the soup for about 90 minutes until all the vegetables are very soft.

Puree the soup in the pot with an immersion blender until very smooth.

Add the broccoli florets and cream and season with salt and pepper, to taste. Cover the pan and simmer over very low heat until the florists are softened for about 10 minutes.

Serve h garnished with chives.t.

Originally posted at Jovina Cooks Italian

Chicken Lasagna Roll Ups

Chicken Lasagna Roll-ups are a cozy weeknight meal. Tender chicken, broccoli and cheese are rolled in lasagna noodles and baked in a homemade cream sauce.

A complete meal in one dish, this is a family favorite!

plated Chicken Lasagna Roll Ups

What are Lasagna Roll-Ups?

We love new takes on a classic lasagna!

A lasagna roll up is made by rolling all of the traditional lasagna ingredients in pasta instead of layering them in a pan.

In this case, we’ve taken the ingredients in our favorite chicken lasagna and created rolls filled with chicken and veggies.


CHEESE Our recipe lightens it up by using a cottage cheese mixture but ricotta works if you’d prefer.

VEGGIES Chicken and Broccoli is the classic comfort food combination but any steamed veggie from carrots to asparagus will work.

SAUCE This recipe uses a creamy homemade sauce. It’s rich and delicious while still being a bit lighter than a traditional alfredo sauce. While I prefer the flavor of the homemade sauce, to make prep quicker, you can substitute a jar or two of alfredo sauce.

process of rolling Chicken Lasagna Roll Ups

How to Make Chicken Lasagna Roll-Ups

Chicken lasagna roll-ups have a few steps involved, but the result is so luscious it’s worth the extra effort of making rollups!

  1. Cook noodles, set aside. Combine cheese mixture, set aside.
  2. Make the cream sauce per recipe below and spread some in the bottom of a casserole dish.
  3. Lay out noodles & spread each one with cheese, broccoli, & chicken. Roll up each filled noodle & lay, seam side down in a dish.

Chicken Lasagna Roll Ups after rolling process

  1. Top the rolls with remaining sauce, cover & bake.
  2. Uncover, sprinkle with cheese and bake until bubbly.

What to Serve with Lasagna Roll-Ups

Serve with our tasty homemade garlic bread, a bright and tangy Caprese salad, a side of grilled lemon parmesan asparagus, and a delicious easy cheesecake for dessert!

top view of a slice of Chicken Lasagna Roll Ups


  • Keep creamy chicken roll-ups in a covered container in the refrigerator for up to 3 days. Reheat the entire casserole in the oven or individual portions in the microwave. Add extra cheese and place the roll-ups under the broiler until the cheese is browned and bubbly.
  • Cooked and cooled lasagna roll-ups can be frozen up to 2 months. Thaw and reheat using one of the methods above.

More Cozy Chicken Recipes

Did your family love these Lasagna Roll Ups? Be sure to leave a comment and a rating below! 

close up of finished Chicken Lasagna Roll Ups on a plate

Chicken Lasagna Roll Ups

Chicken and broccoli are the perfect combination in this creamy pasta dish!
Course Dinner, Entree, Main Course, Pasta
Cuisine American, Italian
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling time 15 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Calories 931
Author Holly Nilsson


  • 12 lasagna noodles cooked and cooled
  • 4 cups cooked chicken
  • 3 cups broccoli cooked and cooled
  • 2 ½ cups mozzarella shredded

Cheese Mixture

  • 2 cups cottage cheese or ricotta
  • 1 cup mozzarella shredded
  • ¼ cup parmesan shredded
  • 2 eggs
  • 2 tablespoons parsley chopped


  • ¼ cup butter
  • 1 onion diced
  • 2 cloves garlic minced
  • ¼ cup flour
  • 2 cups chicken broth
  • 1 ½ cups milk
  • 4 ounces cream cheese
  • 1 cup mozzarella shredded
  • ¼ cup Parmesan shredded
  • 1 teaspoon dried basil
  • ½ teaspoon oregano chopped


  • Combine cheese mixture ingredients and set aside.


  • In a medium saucepan, cook onion and garlic in butter until tender, about 3 minutes. Add flour and cook for 1-2 minutes.
  • Add broth and milk a bit at a time whisking after each addition. It will be thick at first but will thin out. Once all of the liquid has been added, stir in cream cheese until melted. Simmer 1 minute.
  • Remove from heat and stir in mozzarella cheese, Parmesan, dried basil, and oregano.


  • Place 1 cup of the sauce mixture in the bottom of a 9×13 pan.
  • Lay out noodles. Divide cheese mixture, broccoli, and chicken over noodles. Top each with 2 tablespoons mozzarella cheese.
  • Roll noodles and place seam down in the pan. Top with the remaining sauce.
  • Cover with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake for another 15 minutes.
  • Remove from the oven and let cool 15 minutes before serving.


Cottage cheese can be substituted with ricotta if you’d prefer.

Any steamed veggie from carrots to asparagus can be added with or instead of broccoli.

We prefer the flavor of the homemade sauce, to make prep quicker, you can substitute a jar or two of alfredo sauce.



Serving: 2roll ups | Calories: 931 | Carbohydrates: 60g | Protein: 72g | Fat: 44g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 1456mg | Potassium: 892mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1798IU | Vitamin C: 50mg | Calcium: 747mg | Iron: 3mg
ingredients to make Chicken Lasagna Roll Ups with a plated dish and writing
Chicken Lasagna Roll Ups in a casserole dish with a title
Chicken Lasagna Roll Ups on a plate with a title

Originally posted at Spend with Pennies

Creamy Broccoli Cheddar Soup

Broccoli Cheddar Soup is quick and extra cheesy with an amazing creamy broth and tons of flavor.

If you like Panera’s broccoli cheese soup, you’ll LOVE this homemade version. It comes together in about 30 minutes making it the perfect weeknight meal alongside some bread or dinner rolls.

a pot of creamy broccoli cheddar soup


BROCCOLI I use fresh broccoli but since it’s cooked down, frozen works too (no need to thaw first). Once cooked, you’ll want to reserve a bit of the broccoli and chop it to add some texture to the soup.

CHEESE  This soup has 3 kinds of cheese, cream cheese for a creamy consistency and cheddar and parm for a punch of flavor. For the best flavor, be sure to use sharp cheddar.

BASE This base of this soup is made with broth and just a bit of cream. The broccoli is blended with the broth to add some body to the soup and it’s thickened with a tiny bit of cornstarch.

ingredients to make Broccoli Cheddar Soup


How to Make Broccoli Cheddar Soup

The best homemade broccoli cheese soup needs just a few fresh ingredients!

  1. Cook onion and garlic. Add broccoli, broth and seasonings (per recipe below) and simmer until tender.

pouring broth into pan to make Broccoli Cheddar Soup

  1. Remove a bit of the broccoli and chop it, blend the rest of the soup.
  2. Stir in cream and cream cheese and simmer a few minutes. Mix in the cheeses and the chopped broccoli. Enjoy!


Add the cream cheese while on the heat so it melts.

Shredded cheese can separate and curdle if overheated. Just like with cheese sauce or mac and cheese, remove the soup from the heat before stirring in the cheese. The heat from the soup will melt it and your soup will be smooth and creamy.

adding final ingredients to pot to make Broccoli Cheddar Soup


  • I prefer the flavor of chicken broth but vegetable broth will work too.
  • Sub out the cheese for your favorites, we love sharp cheddar.  A milder cheese or cheddar will have a less cheesy flavor.
  • Add a diced potato or even cauliflower or asparagus along with the broccoli.
  • If you don’t want to use cream, evaporated milk works well. You can use regular milk but might need a bit extra cornstarch to thicken the soup.

a bowl of creamy broccoli cheddar soup

Easy Hearty Soups

a bowl of brocoli cheddar soup with croutons

Broccoli Cheddar Soup

This soup is a creamy blend of broccoli and cheese that is hearty and belly-warming!
Course Appetizer, Side Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 331
Author Holly Nilsson


  • 1 tablespoon butter
  • 1 small onion diced
  • 1 clove garlic minced
  • 4 cups broccoli fresh or frozen
  • 2 cups chicken broth
  • ½ teaspoon thyme
  • salt & pepper to taste
  • 1 ½ cups light cream or evaporated milk
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese room temperature
  • 2 cups sharp cheddar cheese shredded
  • cup fresh parmesan cheese shredded


  • In a saucepan, cook onion and garlic in butter over medium heat until tender.
  • Add broccoli, chicken broth, thyme and salt & pepper. Bring to a boil, reduce heat and simmer until broccoli is tender, about 6 minutes. Add cream cheese and cook 2 minutes more to soften.
  • Remove 1 cup of broccoli, coarsely chop and set aside. Using an immersion blender, blend remaining soup.
  • Combine cream and cornstarch.
  • Bring soup to a boil and whisk in cream mixture. Simmer until thickened, about 3-4 minutes.
  • Remove from heat, stir in 1 ¾ cups of the cheddar cheese, all of the parmesan cheese & reserved chopped vegetables. Garnish with additional cheese and serve immediately.


Light cream can be substituted for evaporated or milk.
Other vegetables can be added to this recipe including cauliflower, red bell pepper and/or carrots.


Serving: 1.25cup | Calories: 331 | Carbohydrates: 15g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 710mg | Potassium: 507mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1152IU | Vitamin C: 62mg | Calcium: 473mg | Iron: 1mg
Broccoli Cheddar Soup in the pot and plated with a title
top view of Broccoli Cheddar Soup in the pot
Broccoli Cheddar Soup in the pot with a title
Broccoli Cheddar Soup in a pot with writing

Originally posted at Spend with Pennies