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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
I added some shredded chicken and hot sauce to mine and it was fantastic! Would make again, perfect for a cold winter night
Hi Riss,
Perfect!! Love to hear this recipe was enjoyed, I appreciate you making it and your comment! xT
This was VERY good. I kept scrolling past it with some stupid bias but decided to make it on this rainy night in Indiana. I followed the stove-top recipe because I work from home on Mondays and had time to make it in time for dinner. The only thing I did differently was add a few mushrooms because I had them. Following the time allowed, the pasta was very al dente, so I would allow more time for cooking the noodles because I (personally) like my pasta softer. However, we all know Tieghan knows what she is doing. Do not sleep on this recipe.
Thanks so much, Jen:) I’m so glad to hear your family enjoyed this recipe, I appreciate you making it! Happy Holidays! xx
Made the cooktop version and it was quick and easy. I substituted Low Fat Evaporated Milk for the heavy cream. Great taste.
Hey Cindy,
Awesome!! So glad to hear you enjoyed this recipe, thanks so much for making it! Have the best weekend! xxT
This soup was very tastey. But I just have 1 comment. Do not put a whole pound of pasta in this soup! It ended up being more like a goulash than a soup and I didn’t put in the whole pound. Also cook your pasta in a different pot and put the amount of pasta you want in the individual bowls at serving. My “soup” was so incredibly thick that I had to add more broth just to make it a goulash. But it was still very good
Hi Judy,
Happy Holidays! Thanks a bunch for making this recipe, I’m so glad to hear it was enjoyed! Have the best day:) xx
WOW! Absolutely delicious. Will be a staple this season.
Hi Kimmie,
Happy Holidays!! I’m so glad you enjoyed this recipe and appreciate you making it! Thanks for your comment:) xx
If you want to feel like an Italian: cook this meal! It’s simply delicious. I used some high grade cheese from Switzerland and it made a HUGE difference than your typical parm or mozerella. This turned out fantastic! I’m so happy with it. I was drooling while eating it.
Hey Kelly,
Thanks so much for making this recipe and your comment, I’m so glad it was enjoyed! Happy Friday! xxT
Fantastic and filling!
I chopped up a bit of leftover pork loin which made it even hardier.
Hi Shannon,
Wonderful! Thanks a lot for trying this recipe and your comment, love to hear it turned out well! Happy December:) xT
Made this recipe tonight for my very picky eaters and it was a hit. I did add rotisserie chicken for some added protein, cut down on the heavy cream and used frozen spinach because I had it in hand. It was delicious and I would definitely make it again. Thank you!
Hi Lara,
Thanks so much for trying this recipe and your feedback, so glad to hear it was enjoyed! Happy Holidays! XxT
Make this. It’s so delicious and easy and makes enough for leftovers! You will not be disappointed.
Hi Alix,
Thanks so much for trying this recipe and your feedback, so glad to hear it was enjoyed! Happy Holidays! XxT
This is a newly staple in our house! We love it! If we wanted to add chicken, when would we add it?
Hey Josh,
Happy Monday! Thanks a lot for making this recipe, I’m so glad to hear it turned out well for you! You can add the chicken in step 1. Have a nice week:) xx
This was so yummy – and incredibly easy to make! I did the stovetop version, because I neglected to get the crockpot going in the morning, but the whole thing came together super fast. My husband loved it also, which is always nice. And, it held well for leftovers the next day without soaking too much into the noodles. Delicious!!
Hey Kristen,
Happy Sunday!! Thanks a bunch for making this recipe and your comment, I’m so glad it turned out well for you! xx
Oh my goodness! I made this for our non traditional thanksgiving dinner yesterday. It was beyond delicious. I would use another noodle vs breaking up lasagna sheets the next time.
I did add Italian sausage and might add some sautéed mushrooms the next time I make it. I will definitely be making it often.
Hi Shannon,
Amazing! Love to hear you enjoyed this recipe, thanks for making it and your comment! Hope you had a great Thanksgiving! xx
Would it be possible to make this in an instant pot? If so, how long do you recommend? This looks so yummy!
Hi Amelia,
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
This was incredible… definitely making this again and again and again! Tieghan, can I omit the 1 cup of milk to make it less creamy?
Thank you so much, Alessandra!! I’m so glad to hear this dish turned out nicely for you! Sure, that would be just fine for you to do! Happy Thanksgiving! xx
This recipe is great for those who love lasagna but want an easier, more hands-off approach without the need for layering noodles and sauce. The creamy broth adds a luxurious texture, while the sun-dried tomatoes bring a burst of umami and a slightly tangy note that elevates the entire dish. basketball stars
Hi there,
Amazing! Thanks a lot for trying this recipe, so glad to hear it turned out nicely for you! Happy Thanksgiving! xx