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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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