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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.
Watch the How-To Reel
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
- 1 cup chopped celery
- 1 jar (8 ounce) oil-packed sun-dried tomatoes, oil drained
- 6 cups broth
- salt and black pepper
- 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
Crockpot
- 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
- 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!
This post was originally published on November 20, 2024
What is the measurement you used for the dried chili flakes? It doesn’t say. I guessed and used 1/2 tsp., but wanted your thoughts.
Also, instead of using the noodles, I already had a package of Trader Joe’s Gluten Free Cheese Ravioli, so I boiled that as per the package directions, and then added one ravioli to each bowl. It was delicious, and hearty!
What a delicious soup recipe! Thanks! : )
Hey Jill,
Fantastic! I am so glad you enjoyed this recipe, thanks a lot for making it! I just use a pinch of chili flakes. Happy Thanksgiving! xxT
Hello I love many of your other recipes because you can sub coconut milk to what do you think heavy cream. Is there a recommendation for that using this recipe? Or does it not lend itself well to using coconut milk? I don’t know exactly what the substitution measurement would be.
Hi Ingrid,
I would use an equal amount of coconut milk or cream, that will work nicely for you. I hope you love this recipe! xxT
Could I use almond flour as a substitute for the all-purpose flour? Or do you have another suggestion?
Hi Lisa,
Yes, that should be just fine for you to do. I hope you love this recipe! Happy Thanksgiving! xx
I would like to make this for a friend and her family .. and, ideally I’d like to be able to freeze it after I’ve made it so that she can keep it in her freezer until she’s ready to serve it. I have a feeling this may not freeze well .. what do you think? PS. I would be using gluten-free noodles which I’m afraid might contribute to the not freezing well. Would love to hear your opinion.
Hi Judith,
I would just make the soup with out the noodles and then give you friend a box of noodles to make when they want to enjoy the soup. That will work nicely for you! xxT
Can’t wait to make this! Is it possible to do in an instapot? Of so, how do you recommend? Thank you!
Hi Melissa,
I haven’t tested this, but I would try high pressure for 10 minutes then add the cream and noodles and cheese and cook with lid off for 10. I hope this helps! xx
Decided to add ore to this recipe. First, I sautéed the onion for 6-7 minutes and slightly brown them. I only used 1 cup of chopped spinach and used 2 large cremini mushrooms, 1 can of diced tomatoes, seasoned ground beef, mozzarella cheese, garlic powder, onion powder, 1 additional cup of chicken broth, and fresh oregano. Decided not to use the thyme.
Hi Michael,
Wonderful! Thank you so much for making this recipe and your comment! So glad to hear it was enjoyed! Happy Sunday! xx
So you actually didn’t make this recipe!
Tieghan your new book just got delivered – it’s beautiful !!!
Gorgeous photos, and I want to make all the recipes. Can’t wait to dive into this tonight!
Congratulations.
Pauline
Aww, thanks so much, Pauline!! I hope you love the new cookbook as much as I do:) Happy Thanksgiving! xx
This was delicious! Very flavorful. I didn’t have celery or shredded provolone, but didn’t miss them. I had some extra Italian turkey sausage, so I added that and thought it complimented the soup really well. Did the stovetop version and it came together really easily.
Hey Kristi,
Happy Weekend! Thanks so much for trying this dish and your comment, love to hear it turned out nicely! xT
So good! I wanted this to be keto friendly for a guest, so skipped the flour, replaced the noodles with mushrooms, and added chicken because I thought it was on the ingredient list when I was shopping 🤪 I’m excited to try this again full carb!
Hey Miranda,
Lol wow! So glad you were able to make this recipe keto friendly. Thanks for giving it a try! Happy Friday! xx
I am lactose intolerant. Could this be made with oat milk or coconut milk? Or some other substitute?
Hi Sandy,
You bet, any other milk that you enjoy with work. Please let me know if you give this recipe a try, I hope you love it! xx
Won’t the roux break if boiled?
Hi Christy,
I did not have this issue:) Please let me know if you have any other questions! xx
A roux is simply flour mixed with a melted fat(usually butter) and cooked until desired ,light or dark, color change. You can’t “break” it but you can burn it.
Do you recommend:
1. Crockpot or stovetop
2. Pre cooked noodles or uncooked noodles
Hi Carol,
The recipe is great either way, which is why I shared the instructions for both:) Same with the noodles, it’s really your preference, but the recipe works well both ways. Please let me know if you have any other questions! xT
I think if you plan to have leftovers, keeping the noodles separate keeps their texture intact. If not, cooking them in the broth would carry the flavors into the noodles 😋
Looks easy and delish. I want to know the sodium level.
Thanks Sharon! Sorry, I do not have that info. Please let me know if I can help in any other way! xx
Hi, I CAN’T Wait To Make & Try This Delicious Looking Soup 🍲😋👍
But I Would Really Like To Add Chicken 🍗 To It, SO When & How Should I Add Chicken 🍗 To The The Recipe??
And Should It Be Cooked Already, Like A Store Bought Costco Chicken 🍗 Or Can I Somehow Add Raw Chicken🍗, Like Trader Joe’s Chicken Breast Frozen Tenders 🍗??
Hi Mona,
You can add thawed chicken in step 1. Please let me know if you have any other questions! xx
This is probably a dumb question, but if I am doing the stovetop method, what size pot should I use? I have a few different-sized pots and want to use the correct size. Thanks.
Hey Zach,
Not dumb at all! I would use at least a 5 quart pot, if you have something bigger I would use that! I hope you love this recipe! xT
What kind of broth do you recommend?
Hi Julie,
I love to use chicken broth, but you can really use whatever you like! Please let me know if you have any other questions! xT
Any thoughts on using GF noodles?
Hi Michele,
Gluten free noodles will work nicely for you. Please let me know if you give this recipe a try, I hope you love it! xx