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Crockpot Creamy Sun-Dried Tomato Lasagna Soup: This soup combines vegetables simmered with Italian seasonings, sun-dried tomatoes, spinach, and lasagna noodles. Serve with crusty bread for a wonderfully cozy bowl of soup reminiscent of slow-cooked white lasagna. It’s so delicious. You can make this in the crockpot or on the stove. It’s great for just about any night of the week!
I’m not sure about you all, but our weather has been cold. The days have been sunny, but it’s been cold! It’s definitely winter in Colorado, and it’s really starting to feel like the holidays are here. I can’t wait for Thanksgiving next week!
On the days leading up to Thanksgiving, I love to share some easy, cozy dinner ideas that can be effortlessly made. It’s such a busy time whether you’re preparing to host or looking for the perfect hostess gift! I love this soup because you can let it simmer in the crockpot or make it in under 45 minutes on the stove!
If you’ve never had white lasagna soup, it’s a cream-based soup made with lasagna-style noodles and sometimes chicken. I also have a spicy red lasagna soup with a traditional meat sauce mixed with canned tomatoes, and lasagna noodles!
Both variations are so delicious, but my mom, Asher, and I especially love this sun-dried tomato version. We’re suckers for anything creamy and full of noodles!
These are the details
Ingredients
- butter
- flour
- yellow onion
- garlic
- Italian seasoning
- chili flakes
- celery
- sun-dried tomatoes
- broth
- heavy cream
- milk
- provolone cheese
- mozzarella cheese
- fresh thyme
Special Tools
This recipe calls for a crockpot. If you don’t have a crockpot, you can use your go-to soup pot! Other than that, nothing fancy here!
Step 1: make the roux
Set your crockpot to high, add the butter, and let it melt. Now add the flour, onion, and garlic, whisking until a paste forms. This is the roux. Cook the roux for 5 or 10 minutes to cook out the flavor of the raw flour.
Step 2: add in everything else
Now, mix in the Italian seasoning, chili flakes, celery, and sun-dried tomatoes.
Pour in the broth and season the soup base with salt and pepper.
Cover and cook on low for 4-6 hours or high for 1-2.
Step 3: mix in the pasta
Once the soup has simmered low and slow in the crockpot, mix in the cream and the milk.
Add the provolone cheese, spinach, and noodles. I love to use taccole pasta, it looks like mini lasagna noodles and is so fun! If you don’t have any taccole pasta, use broken sheets of dry lasagna noodles. Or try this Mafaldine pasta from Amazon. Any of these will be great!
Allow the pasta to cook for 15 to 20 minutes or so.
Step 4: finish the soup
When the pasta has finished cooking, mix in the Parmesan cheese and ladle the soup into bowls.
I always top this with an herb to add a pop of pretty color. Thyme and basil are my two favorites! Then serve the soup!
This is really nice with a loaf of crusty bread.
If you’re entertaining, try adding a great big holiday salad too!! So delicious!
It’s the creamiest bowl of lasagna-inspired soup. It’s super cozy, and the creamy broth cooks perfectly—low and slow in the crockpot. Scrumptious with cheese and noodles!!
Such a favorite among family and friends!
One last tip
If you’re looking for a freezer meal, freeze the soup base without the noodles. Then, when you’re ready to serve, thaw the soup in a pot, add the noodles, and add an extra cup of water.
Finish cooking as directed – then serve! Super easy!
Looking for other easy family dinners? Here are a few ideas:
Crockpot Creamy Buffalo Chicken Meatballs
One Pot Buffalo Chicken “Helper”
Healthier Homemade One Pot Hamburger Helper
Broccoli Cheddar Chicken and Rice Casserole
One Pan Autumn Chicken and Wild Rice Casserole
Easy Southern Style Baked Mac and Cheese
Pumpkin Cheese Stuffed Pasta Bolognese Bake
One Skillet Cheesy Broccoli Cheddar Orzo Bake
Lastly, if you make this Crockpot Creamy Sun-Dried Tomato Lasagna Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Creamy Sun-Dried Tomato Lasagna Soup
Servings: 6
Calories Per Serving: 672 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Crockpot
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1. Set your crockpot to high. Melt the butter and flour together and cook for 5 minutes. Add the onion, garlic, Italian seasoning, and chili flakes, stirring to combine. Stir in the celery, sun-dried tomatoes, and broth. Season with salt and pepper.2. Cover and cook on low for 4-6 hours or on high for 1-2. 3. During the last 15 minutes of cooking, crank the heat to high. Stir in the noodles, spinach, cream, and milk. Let cook on high until the noodles are soft, about 20 minutes. Alternatively, you can cook the noodles in boiling water and stir them into the soup.4. Stir in the provolone and parmesan until melted. If the soup is too thick, add additional broth or water to thin.5. Serve the soup topped with fresh thyme. Enjoy!
Stove-Top
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1. Melt the butter and flour together in a large pot. Cook 1-2 minutes, then add the onion, garlic, Italian seasoning, and chili flakes, stirring to combine. Stir in the celery, sun-dried tomatoes, and broth. Season with salt and pepper.2. Cover and cook over medium heat for 15 minutes.3. Bring the soup to a boil over high heat. Stir in the noodles, spinach, cream, and milk. Let cook on high until the noodles are soft, about 8 minutes. Alternatively, you can cook the noodles in boiling water and stir them into the soup.4. Stir in the provolone and parmesan until melted. If the soup is too thick, add additional broth or water to thin.5. Serve the soup topped with fresh thyme. Enjoy!
