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Broccoli & Cheddar Soup Pasta

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Think of your favorite cozy broccoli cheddar soup — now imagine it hugging every curve of tender pasta shells. This dish is creamy, cheesy, and surprisingly light, with a perfect veggie crunch. It’s comfort food with a twist that brings soup and pasta lovers together in one pot.

Ingredients

Scale

1/2 lb small shells (or any short pasta)

2 tbsp extra virgin olive oil

1/4 yellow onion, diced

4 garlic cloves, minced

1 cup broccoli florets

1 cup chicken or vegetable broth

1/2 cup heavy cream

1/2 cup sharp cheddar, grated

1/2 cup mozzarella, grated

Salt to taste

Pasta water, as needed

Instructions

Cook pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.

Sauté aromatics: In a large pan, heat olive oil and cook onion until soft. Add garlic and cook for 1 minute.

Add broccoli: Toss in broccoli and cook for 3–4 minutes until vibrant but tender.

Create the sauce: Pour in broth and bring to a simmer. Stir in heavy cream and cook for 2–3 minutes.

Cheesy goodness: Lower the heat and add both cheeses, stirring until melted and smooth.

Combine: Add pasta to the sauce. Use a splash of pasta water to loosen if needed. Season with salt to taste.

Serve warm: Spoon into bowls and enjoy that creamy, melty blend of flavors.

Notes

This pasta brings you the comfort of a warm soup with the satisfaction of a cheesy pasta bowl — perfect for a chilly evening or an easy weeknight win.

Find it online: https://flavorscroll.com/broccoli-cheddar-soup-pasta/