Crockpot Creamy Sun-Dried Tomato Lasagna Soup Recipe

Introduction

This Crockpot Creamy Sun-Dried Tomato Lasagna Soup combines rich, comforting flavors with the ease of slow cooking. Packed with sun-dried tomatoes, tender pasta, and creamy cheeses, it’s a perfect hearty meal for any day of the week.

Ingredients

• 4 tablespoons salted butter
• 1/4 cup all-purpose flour
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 2 tablespoons Italian seasoning
• Chili flakes, to taste
• 1 cup chopped celery
• 1 jar (8 ounce) oil-packed sun-dried tomatoes, oil drained
• 6 cups broth
• Salt and black pepper, to taste
• 1 pound Taccole pasta, or 8 lasagna noodles, broken into pieces
• 4 cups chopped baby spinach
• 1 cup heavy cream
• 1 cup milk
• 1 cup shredded provolone cheese
• 1/2 cup grated parmesan

Instructions

1. Step 1: Set your crockpot to high. In a skillet or saucepan, melt the butter and whisk in the flour. Cook for 5 minutes to form a roux. Add the chopped onion, garlic, Italian seasoning, and chili flakes, stirring to combine.
2. Step 2: Transfer the mixture to the crockpot. Stir in the celery, sun-dried tomatoes, and broth. Season with salt and black pepper.
3. Step 3: Cover and cook on low for 4–6 hours or on high for 1–2 hours.
4. Step 4: During the last 15 minutes, increase the crockpot heat to high. Stir in the pasta, chopped spinach, heavy cream, and milk. Cook until the noodles are soft, about 20 minutes. Alternatively, cook the noodles separately in boiling water and add them to the soup.
5. Step 5: Stir in the provolone and parmesan cheeses until melted. If the soup is too thick, add extra broth or water to reach desired consistency.
6. Step 6: Serve hot, optionally topped with fresh thyme for a fragrant finish. Enjoy!

Tips & Variations

• For added protein, stir in cooked Italian sausage or shredded chicken before serving.
• Use gluten-free flour and pasta to make this soup gluten-free.
• Adjust chili flakes to control the spice level or omit if you prefer a milder flavor.
• Fresh basil can be used instead of thyme for a different herbal note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens upon cooling, add a splash of broth or milk while reheating to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a crockpot?

Yes! You can make it on the stove using a large pot. Melt butter and flour first, then add onion, garlic, seasonings, celery, sun-dried tomatoes, and broth. Simmer for about 15 minutes, then add pasta, spinach, cream, and milk. Cook until noodles are tender, add cheeses, and serve.

What pasta works best in this soup?

Taccole pasta or broken lasagna noodles are traditional and hold up well. You can also use other short pasta like penne or rigatoni, but avoid very small shapes that may overcook and become mushy.

Crockpot Creamy Sun-Dried Tomato Lasagna Soup Recipe

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★★★★★

4.5 from 100 reviews

• Author: Noah
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes (slow cooker low) or 1 hour 15 minutes to 2 hours 15 minutes (slow cooker high)
• Yield: 6–8 servings 1x

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Description

This Crockpot Creamy Sun-Dried Tomato Lasagna Soup blends the comforting flavors of classic lasagna with the ease of a hearty, creamy soup. Featuring sun-dried tomatoes, Italian seasoning, and a medley of cheeses, it’s a delicious and satisfying one-pot meal perfect for cozy dinners. The slow cooker method allows flavors to meld beautifully while the addition of Taccole pasta or broken lasagna noodles makes it truly reminiscent of the beloved Italian dish.

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Ingredients

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Base and Aromatics

• 4 tablespoons salted butter
• 1/4 cup all-purpose flour
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 2 tablespoons Italian seasoning
• Chili flakes, to taste
• 1 cup chopped celery
• 1 jar (8 ounce) oil-packed sun-dried tomatoes, oil drained

Soup and Pasta

• 6 cups broth (chicken or vegetable)
• Salt and black pepper, to taste
• 1 pound Taccole pasta, or 8 lasagna noodles, broken into pieces
• 4 cups chopped baby spinach

Dairy

• 1 cup heavy cream
• 1 cup milk
• 1 cup shredded provolone cheese
• 1/2 cup grated parmesan cheese

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Instructions

1. Prepare the roux and aromatics: In a large pan or directly in the crockpot if it has a sauté feature, melt the butter and whisk in the flour. Cook for about 5 minutes until it’s lightly golden and smooth. Add the chopped onion, garlic, Italian seasoning, and chili flakes, stirring well to combine and release the aromas.
2. Add vegetables and broth: Stir in the chopped celery, drained sun-dried tomatoes, and broth. Season generously with salt and black pepper. Mix everything thoroughly.
3. Slow cook the base: Cover and cook on low in the crockpot for 4-6 hours or on high for 1-2 hours to allow flavors to meld and vegetables to soften completely.
4. Finish cooking the pasta and greens: In the last 15 minutes of cooking, turn the crockpot to high. Add the broken pasta pieces, chopped spinach, heavy cream, and milk. Cook until the pasta is tender, about 20 minutes. Alternatively, you may cook noodles separately in boiling water and stir them in towards the end.
5. Melt the cheese and adjust consistency: Stir in shredded provolone and grated parmesan until melted and fully incorporated. If the soup becomes too thick, thin it by adding more broth or water to reach your desired consistency.
6. Serve and garnish: Ladle the creamy soup into bowls and top with fresh thyme if desired. Serve warm and enjoy the comforting flavors of lasagna in soup form.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth and ensure the cheeses are vegetarian-friendly.
• If you prefer a thicker soup, reduce the amount of broth slightly or cook the noodles directly in the soup to absorb more liquid.
• You can add cooked Italian sausage or ground beef for a meaty variation before the slow cooking step.
• Store leftovers in the fridge for up to 3 days. Reheat gently and add extra broth if thickened.

• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours (slow cooker low) or 1 to 2 hours (slow cooker high)
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Keywords: sun-dried tomato soup, creamy lasagna soup, crockpot recipes, slow cooker soup, Italian soup recipe, comfort food, easy dinner