There’s something about a big bowl of Broccoli Cheddar Soup With Shells that feels like a warm hug after a long day. The silky cheese, tender broccoli, and perfectly bite-sized pasta shells make this soup not just a side, but a full-on meal. And let’s be honest—adding pasta to soup is the kind of comfort move we all deserve on chilly nights (or when we’re just plain tired of answering “what’s for dinner?”).
As a mom of three, I know the magic of meals that satisfy picky eaters while still nourishing us grown-ups. This recipe is hearty, creamy, and ready in under an hour—so it fits right into busy weeknights without leaving you frazzled.
Table of Contents
Why You’ll Love This Broccoli Cheddar Soup With Shells
- It’s a one-pot wonder (fewer dishes = happy you).
- Ready in just 45 minutes, start to finish.
- Kid-approved, mom-approved, and leftover-friendly.
- The shells soak up that cheesy goodness like little flavor pockets.
What Does Broccoli Cheddar Soup With Shells Taste Like?
Think of your favorite broccoli cheddar soup—rich, cheesy, slightly tangy from sharp cheddar—then add tender pasta shells that turn each spoonful into comfort food perfection. The paprika and optional red pepper flakes bring just the right hint of warmth without overwhelming the creamy base.
Ingredients You’ll Need for Broccoli Cheddar Soup With Shells
The beauty of Broccoli Cheddar Soup With Shells lies in its simple, wholesome ingredients that come together to create something truly comforting. Here’s a closer look at what you’ll need (and why each one matters):
- Pasta shells (1 cup): These little shells are like edible spoons—they catch every bit of that creamy cheddar broth. Medium-sized shells work best because they hold up without turning mushy. If you’re a pasta lover, you might also enjoy my Chicken Pastina Soup, which uses a similar concept.
- Olive oil (2 tablespoons): This adds a smooth, savory base for cooking your onions and garlic. You can swap with butter if you’d like a richer flavor, but olive oil keeps things light and heart-friendly.
- Onion (1 medium, diced): A kitchen staple that brings depth and sweetness once it’s softened. Don’t skip this—it’s the flavor backbone of most soups.
- Garlic (2 cloves, minced): Garlic gives the soup a subtle sharpness that balances the richness of the cheese. If you’re a garlic fan, go ahead and toss in an extra clove.
- Broccoli florets (4 cups, fresh preferred): Fresh broccoli is the star of this soup. It adds nutrition, a lovely green color, and that classic “broccoli cheddar” flavor. Frozen broccoli works too—just simmer a little longer until tender.
- Broth (4 cups vegetable or chicken): This is the liquid gold that ties everything together. Vegetable broth keeps it vegetarian, while chicken broth adds extra richness. Use a low-sodium version so you can control the salt level.
- Whole milk (2 cups): The creamy foundation of the soup. Whole milk gives it body and richness, but you could use 2% if that’s what you have on hand. Avoid skim—it tends to make the soup too thin.
- Shredded sharp cheddar cheese (2 cups): The key ingredient for that irresistible cheesy flavor. Always go with freshly shredded cheddar for the smoothest melt—pre-shredded has anti-caking agents that don’t blend as well.
- Salt (1 teaspoon): A seasoning essential to bring out the natural flavors of the broccoli and cheese.
- Black pepper (½ teaspoon): Adds warmth and balance to the soup without overpowering it.
- Paprika (½ teaspoon): This gives the soup a gentle smokiness and a pop of color.
- Red pepper flakes (¼ teaspoon, optional): Perfect for those who like just a little kick. Add more if your family enjoys spicy food, or leave it out for a kid-friendly version.
How to Make Broccoli Cheddar Soup With Shells
Making Broccoli Cheddar Soup With Shells is easier than you think, and breaking it down step by step ensures everything comes together smoothly. Follow along, and you’ll have a cozy pot of creamy soup on the table in under an hour.
Step 1: Cook the Pasta Shells
- Fill a medium saucepan with salted water and bring it to a rolling boil.
- Add 1 cup of pasta shells and cook until just al dente (slightly firm to the bite). This usually takes about 8–10 minutes depending on the brand.
- Drain the shells well and set them aside in a bowl. Don’t overcook them—the shells will continue to soften once added to the hot soup.
👉 Pro Tip: If you love pasta-based soups, you’ll also enjoy my Chicken Pastina Soup, which uses tiny pasta for a similarly cozy vibe.
Step 2: Sauté the Base Flavors
- In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat.
- Add 1 diced onion and cook for about 5 minutes, stirring often, until softened and slightly golden.
- Stir in 2 cloves minced garlic and cook for just 1 minute. Be careful—garlic burns quickly, and you want it fragrant, not bitter.
Step 3: Add the Broccoli and Broth
- Toss in 4 cups of fresh broccoli florets and stir well so they’re coated with the onion-garlic mixture.
- Pour in 4 cups vegetable or chicken broth. Increase the heat to high and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to medium-low and let it simmer uncovered for 10–12 minutes. The broccoli should be fork-tender but still bright green.
Step 4: Blend the Soup Base
- Using an immersion blender, carefully blend the soup until smooth and creamy.
- No immersion blender? No problem. Carefully transfer the hot soup in batches to a countertop blender, cover with a towel (to prevent splatters), and blend until smooth. Return it to the pot.
👉 Safety Reminder: Always let steam escape when blending hot liquids—otherwise, the lid may pop off.
Step 5: Add the Creaminess
- Stir in 2 cups of whole milk and bring the blended soup back to a gentle simmer.
- This step transforms the texture from brothy to luxuriously creamy.
Step 6: Melt in the Cheese and Seasonings
- Lower the heat to medium-low.
- Gradually add 2 cups shredded sharp cheddar cheese, stirring constantly until it melts smoothly into the soup.
- Season with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ¼ teaspoon red pepper flakes (if you like a little kick).
👉 Cheese Tip: Always use freshly shredded cheddar. Pre-shredded cheese often contains additives that can make your soup grainy.
Step 7: Bring It All Together
- Gently stir the cooked pasta shells into the soup.
- Let everything warm together for 2–3 minutes so the shells soak up some of that cheesy, broccoli-rich broth.
Step 8: Serve and Enjoy
- Ladle the soup into bowls, making sure each serving has plenty of broccoli, cheese, and pasta shells.
- Sprinkle with an extra pinch of shredded cheddar or paprika for a cozy finishing touch.
- Serve immediately with crusty bread, a side salad, or even garlic rolls for dipping.
👉 If you’re in the mood for more cheesy comfort food soups, you might also love my Easy Cheeseburger Soup—it’s hearty, kid-friendly, and another family favorite.
Tips and Tricks for Perfect Broccoli Cheddar Soup With Shells
- Don’t overcook the pasta. Remember, the shells keep cooking a bit in the hot soup.
- For a thicker soup: Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Extra veggies welcome. Carrots or cauliflower blend in beautifully.
- Leftover magic. This soup thickens as it cools, making it even better the next day.
- Cheese tip: Use freshly shredded cheddar—it melts smoother than pre-shredded.
Storage for Broccoli Cheddar Soup With Shells
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop, adding a splash of broth or milk if it’s too thick.
- Freezer: Skip freezing this one—the dairy and pasta don’t thaw well.
FAQs
Can I make this gluten-free?
Yes! Swap regular shells for gluten-free pasta.
Can I use frozen broccoli?
Absolutely. Just simmer a few extra minutes to soften.
What cheese works best?
Sharp cheddar is the classic, but a mix of cheddar and gouda adds a smoky twist.
Conclusion
This Broccoli Cheddar Soup With Shells is proof that weeknight dinners can be hearty, wholesome, and downright cozy without taking all night. It’s the kind of recipe that makes your kitchen smell amazing and your family gather around the table without being asked twice.
So grab your pot, some pasta shells, and let’s make dinner a little more comforting tonight. And if you loved this recipe, you might also enjoy my Vegan Cheeseburger Soup or Creamy Potato Hamburger Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Broccoli Cheddar Soup With Shells: The Best Cozy Dinner Tonight
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Broccoli Cheddar Soup is elevated with the addition of pasta shells, making it a hearty and nutritious meal. Perfect for chilly days, this dish combines tender broccoli, creamy cheese, and small pasta shells for a deliciously satisfying soup.
Ingredients
- 1 cup pasta shells
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 4 cups vegetable or chicken broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
Instructions
1. Cook the pasta shells according to the package instructions in a medium saucepan. Drain and set aside when al dente.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
3. Add the minced garlic to the pot and cook for another minute, stirring frequently to avoid burning.
4. Add the broccoli florets to the pot and stir in the vegetable or chicken broth. Bring to a boil, then reduce the heat to simmer for about 10-12 minutes until the broccoli is tender.
5. Using an immersion blender, carefully purée the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth.
6. Stir in the whole milk and bring the soup back to a gentle simmer over medium heat.
7. Add the shredded cheddar cheese, salt, black pepper, paprika, and red pepper flakes (if using). Stir until the cheese is fully melted and the soup is creamy.
8. Finally, add the cooked pasta shells to the soup and mix gently to combine. Heat through for an additional 2-3 minutes.
9. Serve hot in bowls, and enjoy your delicious Broccoli Cheddar Soup with Shells!
Notes
For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) in step 7.
Feel free to customize by adding other vegetables such as carrots or cauliflower.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
