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homemade Crockpot Creamy Sun-Dried Tomato Lasagna Soup. recipe photo
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Crockpot Creamy Sun-Dried Tomato Lasagna Soup.

A rich, comforting lasagna-inspired soup made with sun-dried tomatoes, creamy cheese, and tender pasta cooked in a crockpot.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Servings: 6 servings

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 celery chopped
  • 1 jar (8 ounce) oil-packed sun-dried tomatoes oil drained, chopped
  • 6 cups broth
  • salt and black pepper to taste
  • 1 pound pasta (Taccóle or broken lasagna noodles) or 8 lasagna noodles broken into pieces
  • 4 cups baby spinach chopped
  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup shredded provolone cheese
  • 1/2 cup grated Parmesan

Instructions

  • Set the crockpot to high. In a skillet or directly in the crockpot if it allows, melt the butter and stir in the flour to make a roux; cook for about 3–5 minutes until slightly golden.
  • Add the chopped onion, garlic, Italian seasoning, and chili flakes to the roux and stir until the onion begins to soften, about 2–3 minutes.
  • Stir in the chopped celery, drained and chopped sun-dried tomatoes, and the broth. Season with salt and black pepper to taste.
  • Cover and cook in the crockpot on low for 4–6 hours or on high for 1–2 hours (recipe uses crockpot instructions).
  • During the final 15–20 minutes of cooking, increase the crockpot to high (if not already). Stir in the pasta, chopped spinach, heavy cream, and milk. Cook on high until the pasta is tender, about 20 minutes; alternatively, cook the pasta separately in boiling water and add it to the soup.
  • Stir in the shredded provolone and grated Parmesan until melted and incorporated; thin with additional broth or water if the soup is too thick.
  • Ladle into bowls and serve warm.

Equipment

  • crockpot or large pot
  • Skillet (optional)
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board

Notes

  • Use oil-packed sun-dried tomatoes drained for best flavor.
  • Cook pasta separately if you prefer firmer noodles.
  • Add more broth to thin the soup as needed.
  • Adjust chili flakes to control heat.