Crockpot Creamy Sun-Dried Tomato Lasagna Soup Recipe
Introduction
This Crockpot Creamy Sun-Dried Tomato Lasagna Soup combines the rich flavors of classic lasagna with the comfort of a hearty soup. It’s perfect for busy days when you want a warm, satisfying meal without much fuss.
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 chopped celery
- 1 jar (8 ounce) oil-packed sun-dried tomatoes, oil drained
- 6 cups broth
- Salt and black pepper, to taste
- 1 pound Taccole pasta or 8 lasagna noodles, broken into pieces
- 4 cups chopped baby spinach
- 1 cup heavy cream
- 1 cup milk
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan
Instructions
- Step 1: Set your crockpot to high. Melt the butter and stir in the flour, cooking for 5 minutes to form a roux. Add the chopped onion, garlic, Italian seasoning, and chili flakes, stirring to combine.
- Step 2: Stir in the chopped celery, drained sun-dried tomatoes, and broth. Season with salt and black pepper.
- Step 3: Cover and cook on low for 4-6 hours or on high for 1-2 hours.
- Step 4: In the last 15 minutes of cooking, turn the crockpot to high and stir in the pasta pieces, chopped spinach, heavy cream, and milk. Let cook until the noodles are tender, about 20 minutes. Alternatively, cook noodles separately and add them to the soup.
- Step 5: Stir in the shredded provolone and grated parmesan until melted and combined. If the soup is too thick, add more broth or water to reach desired consistency.
- Step 6: Serve hot, optionally topped with fresh thyme. Enjoy!
Tips & Variations
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Swap Taccole pasta for any short pasta you have on hand, such as penne or rigatoni.
- Adjust chili flakes according to your preferred spice level for a milder or spicier soup.
- Adding fresh basil or oregano can enhance the herbal flavor profile.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to loosen the soup if it has thickened. This soup does not freeze well due to the cream and pasta.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup on the stove instead of a crockpot?
Yes, you can prepare it on the stove by melting butter and flour in a pot, then following the same ingredient additions and cooking times outlined for the stovetop method. It simmers for about 15 minutes before adding pasta and finishing with cheese.
Can I use dried sun-dried tomatoes instead of oil-packed?
It’s best to use oil-packed sun-dried tomatoes for richness and flavor. If using dried, rehydrate them in warm water for 20 minutes before draining and adding to the soup.
Print
Crockpot Creamy Sun-Dried Tomato Lasagna Soup Recipe
- Total Time: 4 hours 35 minutes
- Yield: 6–8 servings 1x
Description
This Crockpot Creamy Sun-Dried Tomato Lasagna Soup combines the rich flavors of a classic lasagna in a comforting, creamy soup form. With sun-dried tomatoes, Italian seasoning, melted provolone, and parmesan cheeses, this recipe is perfect for a cozy meal. It can be made effortlessly in a slow cooker or on the stovetop, with tender noodles and spinach added at the end for a hearty and delicious finish.
Ingredients
Main 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 chopped celery
- 1 jar (8 ounce) oil-packed sun-dried tomatoes, oil drained
- 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
- 1 cup heavy cream
- 1 cup milk
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan cheese
Instructions
- Prepare roux and aromatics: Set your crockpot to high. In the crockpot insert, melt the butter and then stir in the flour. Cook this roux mixture for about 5 minutes until it thickens slightly. Add the chopped onion, garlic, Italian seasoning, and chili flakes. Stir well to combine all the ingredients.
- Add vegetables and broth: Stir in the chopped celery, drained sun-dried tomatoes, and broth. Season the mixture with salt and black pepper to taste. Mix thoroughly to incorporate all ingredients evenly.
- Slow cook the soup: Cover the crockpot and cook on low for 4 to 6 hours or on high for 1 to 2 hours, allowing the flavors to meld and vegetables to soften.
- Add noodles, spinach, and dairy: During the last 15 minutes of cooking, increase the crockpot heat to high. Stir in the broken noodles, chopped spinach, heavy cream, and milk. Let the soup cook on high until the noodles are tender, approximately 20 minutes. Alternatively, you may cook the noodles separately in boiling water and add them to the soup at the end.
- Melt cheeses into soup: Stir in the shredded provolone and grated parmesan cheese until fully melted and the soup is creamy. Adjust thickness by adding extra broth or water if necessary.
- Serve: Serve the lasagna soup hot, optionally garnished with fresh thyme for an herbaceous finish. Enjoy your comforting and cheesy soup!
Notes
- For stovetop preparation, melt butter and flour in a large pot, then follow the same steps but cook aromatics for 1-2 minutes, add broth and vegetables, simmer for 15 minutes, then add noodles and dairy, cooking until noodles are tender (about 8 minutes).
- If you prefer a thicker soup, reduce the amount of broth or cook uncovered for a few minutes to thicken.
- Using oil-packed sun-dried tomatoes adds a rich flavor; if using dry, rehydrate them in warm water before adding.
- You can substitute provolone with mozzarella for a different cheese profile.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 4 hours 20 minutes (Crockpot high with last step cooking)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Keywords: lasagna soup, sun-dried tomato soup, creamy soup, crockpot recipe, slow cooker soup, Italian soup
