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Homemade Crockpot Creamy Sun-Dried Tomato Lasagna Soup. photo

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
Cook Time 2 hours
Total Time 2 hours 15 minutes
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.