Crockpot Creamy Sun-Dried Tomato Lasagna Soup.

There’s something about a bowl of warm, creamy soup that feels like home—especially when it captures all the comforting flavors of lasagna in spoonable form. This Crockpot Creamy Sun-Dried Tomato Lasagna Soup is rich, tangy, and satisfying, with soft pasta, tender spinach, and a cheesy finish that makes it weeknight-worthy or perfect for feeding a crowd. The slow cooker does the heavy lifting, so you can walk away and come back to a kitchen filled with an irresistible aroma.

Why you’ll love this recipe

• Hands-off cooking: Let the crockpot simmer the flavors while you get on with your day.
• Lasagna vibes without the layers: All the cozy elements of classic lasagna—tomato, garlic, onion, creamy béchamel notes, and melting cheese—in a quicker, spoonable dinner.
• Customizable: Add cooked chicken or keep it meatless; swap cheeses to suit your taste.

What you need

Ingredients below are listed exactly as used in the recipe. Measure, prep, and you’re ready to go.

Prep notes and swaps

If you use the lasagna noodle option rather than Taccole, break the noodles into bite-sized pieces before adding. The sun-dried tomatoes in oil add a concentrated tomato flavor and a touch of richness; if you prefer, reserve a few for garnish. The recipe calls for both heavy cream and milk to create a silky, slightly lighter creaminess than heavy cream alone.

Taste and seasoning

The base is savory and aromatic thanks to butter, onion, garlic, celery, and Italian seasoning. Use the chili flakes sparingly at first—start with a pinch and add more if you like heat. Always taste and adjust salt and black pepper at the end, especially once the cheeses are stirred in.

Slow cooker directions — rewritten step-by-step

Follow these clear, ordered steps to make Crockpot Creamy Sun-Dried Tomato Lasagna Soup. The directions follow the same sequence as the ingredient list and ensure measurements remain unchanged.

1. Start by melting 4 tablespoons salted butter in a medium skillet over medium heat. Once the butter is melted and foaming, whisk in 1/4 cup all-purpose flour to form a smooth roux. Cook the roux, stirring frequently, for 1 to 2 minutes—just long enough to remove the raw flour taste but not brown it.
2. Add the chopped aromatics to the skillet: 1 yellow onion (chopped), 4 cloves garlic (chopped), and 1 cup chopped celery. Sauté these vegetables in the butter-flour mixture for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften. This step builds a savory foundation for the soup.
3. Stir in 2 tablespoons Italian seasoning and a pinch (or to taste) of chili flakes to the sautéed vegetables. Cook for 30 seconds to bloom the dried herbs and spices and deepen their flavor.
4. Transfer the contents of the skillet into your crockpot. Add the drained jar of oil-packed sun-dried tomatoes (1 jar, 8 ounces) to the slow cooker, breaking any large pieces into smaller bits with a spoon so they distribute evenly.
5. Pour 6 cups broth into the crockpot. Stir everything well so the roux from the skillet disperses into the liquid, which will help thicken the soup as it cooks.
6. Season the mixture with salt and black pepper. Start with a modest amount—about 1/2 teaspoon salt and 1/4 teaspoon black pepper—and adjust later after the soup has cooked and the cheese has been added.
7. Cover the crockpot and cook on Low for 4 to 6 hours, or on High for 2 to 3 hours. The goal is for the vegetables to become tender and for the flavors to meld. If you’re home, check near the lower end of the time range to ensure the roux fully incorporates without over-thickening.
8. About 30 minutes before you want to serve, add the pasta. Stir in 1 pound Taccole pasta (or 8 lasagna noodles broken into pieces). Make sure the pasta is submerged in the broth so it cooks evenly. Cover and continue cooking until the pasta is tender—typically 20 to 30 minutes depending on the pasta shape and your crockpot’s heat.
9. When the pasta is cooked to your liking, add 4 cups chopped baby spinach to the crockpot. Stir the spinach into the hot soup; it will wilt quickly. This step adds freshness, color, and a mild green flavor that balances the rich elements.
10. Reduce the heat to Low (or keep on Warm). Pour in 1 cup heavy cream and 1 cup milk, stirring gently but thoroughly to combine. These dairy additions make the soup luxuriously creamy without being overly heavy.
11. Add the cheese. Stir in 1 cup shredded provolone cheese and 1/2 cup grated parmesan. Mix until the cheeses melt into the soup and the texture becomes smooth and cohesive. Taste and adjust seasoning with additional salt, black pepper, or chili flakes as needed.
12. Let the soup rest in the crockpot for 5 minutes with the lid off so any remaining heat can meld flavors and slightly thicken the final texture. If the soup seems too thick, thin with a little extra broth or water until you reach your preferred consistency.
13. Ladle the soup into bowls and serve hot. If you reserved any sun-dried tomato pieces or a little extra shredded provolone, sprinkle them on top as a finishing touch.

Serving suggestions

Garnish each bowl with a little extra grated parmesan or a drizzle of the reserved sun-dried tomato oil for added depth. A handful of fresh basil or chopped parsley brightens the soup and adds contrast to the creamy base. Serve with crusty bread, garlic toast, or a simple green salad to complete the meal.

Make-ahead and storage

This soup stores well. Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring and adding a splash of water or broth if it has thickened. You can also freeze portions for up to 2 months; thaw in the refrigerator overnight and reheat slowly.

Tips for success

• Use the pasta that you prefer: Taccole gives nice bite, while broken lasagna noodles offer that classic lasagna texture. Adjust cooking time for the pasta as needed.
• If your sun-dried tomatoes are particularly salty, reduce the initial salt called for in the recipe and adjust at the end.
• Stir the roux into the skillet vegetables thoroughly before adding to the crockpot to avoid lumps; pre-dissolving the roux in a little warm broth can help if you notice clumps forming.
• To add protein, fold in shredded, cooked chicken or cooked Italian sausage during the last 30 minutes of cooking. If you add sausage, cook it thoroughly first and drain excess fat.

Why this works

The slow cooker allows low-and-slow melding of flavors—onion, garlic, sun-dried tomatoes, and herbs—while the roux made from butter and flour gives the soup a velvety body without needing to thicken aggressively at the end. Adding both heavy cream and milk creates a rich-tasting soup that still feels balanced. The cheeses finish the dish with a melty, savory note that ties everything back to the lasagna inspiration.

Final note

Crockpot Creamy Sun-Dried Tomato Lasagna Soup is the kind of dish that warms you from the inside out and makes great leftovers. It’s easy to scale up for a crowd, forgiving if you need to make tweaks, and reliably comforting. Pull out a spoon, dig in, and enjoy a relaxed twist on a classic favorite.

Crockpot Creamy Sun-Dried Tomato Lasagna Soup.

A comforting, creamy lasagna-inspired soup made with sun-dried tomatoes, pasta, spinach, and melty cheeses.

Print Recipe Save it

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings 6 servings

Equipment

• crockpot or large pot
• Wooden Spoon
• Measuring cups and spoons
• Knife
• Cutting Board
• colander (if cooking pasta separately)

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
• 8 ounce jar oil-packed sun-dried tomatoes oil drained and chopped if large
• 6 cups broth
• salt and black pepper to taste
• 1 pound ditali-style pasta (or 8 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 the crockpot (or a large pot if using stovetop), melt the butter, then stir in the flour and cook for 1–5 minutes until it forms a light roux.
• Add the chopped onion, garlic, Italian seasoning, and chili flakes; stir to combine and cook briefly until fragrant.
• Stir in the chopped celery, drained 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 (stovetop: simmer covered over medium for 15 minutes).
• During the final 15–20 minutes of cooking, raise the crockpot to high if not already on high. Stir in the pasta (or pre-cooked pasta), chopped spinach, heavy cream, and milk.
• Cook on high until the pasta is tender (about 20 minutes in the crockpot, or about 8 minutes if boiling the pasta separately and then adding 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, optionally topped with fresh thyme.

Notes

• Use oil-packed sun-dried tomatoes drained for best flavor.
• You can cook the pasta separately to prevent overcooking if desired.
• Adjust chili flakes to control heat.
• Thin with extra broth if the soup becomes too thick.