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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
This has a lot of flavor! I prepared it stove top, and added a pound of
Ground turkey for added protein. I used kale, because I didn’t have spinach. Would
Recommend!
Hey Jen,
Perfect! I’m so glad to hear this dish turned out well for you, thanks for making it!
Have a great week!
Hey! Question. 1-2 and 4-6 hours for cooking is a big range to me (I’m a cooking newbie!) how do I know when it’s ready? I’m cooking it on high- so should I cook it for 2 hours and just check if it’s warm all the way through?
Thanks 🙂
Hi Madi,
Yes, after 2 hours on high, this will be cooked through:)
I hope you love this recipe, please let me know how it turns out for you!
I’m excited to try this recipe, but I was wondering if I can sub dry packed sun dried tomatoes for the oil packed ones?
Thanks so much, Chris! Sorry, I would not recommend the dry packed sun-dried tomatoes. Please let me know if I can help in any other way!
I followed this recipe exactly and it did not turn out well. The celery was still very crunchy after cooking in crock pot for two hours. I would not make this again, or recommend it to anyone.
Does this recipe freeze well?
Hey Jess,
You bet, that will work nicely for you! Please let me know if you have any other questions!
I cooked this recipe last week with a couple tweaks…and a suggestion. Because I like mushrooms, I added them also (after reading another lasagna soup recipe) AND because I had some small amounts of ground chicken and ground beef in the freezer, I decided to use them up. I did sauté the meat, and didn’t add it (total of about 1 lb) until I added the pasta. Speaking of which, I didn’t have lasagna noodles to break apart, and I would suggest if using other noodles, I would keep it to about 8 oz. I used closer to a pound…and the soup was really too thick, still tasty, but too thick. But a great idea!
Hey Debbie,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
Happy Thanksgiving!
I made the soup for dinner along with a loaf of beer bread. I added some Italian sausage to it.
It was absolutely delicious and I will definitely be making it again!
Hey Cheryl,
Thanks so much for making this recipe, I am so glad to hear this turned out nicely for you!
Sorry I should have put all my questions in one comment…I think I read in another recipe that one probably shouldn’t use “no boil” lasagna noodles. Okay…IF one is substituting noodles, about how many ounces of noodles should one use? And again…what type of broth?
Hi Debbie,
I like to use veggie or chicken broth in this recipe. I would use 16 oz of noodles. I hope you love this recipe!
What kind of broth
Hi Debbie,
I like to use chicken broth in this recipe, but veggie broth is also great!
Please let me know if you have any other questions!
I did this on the stove and it was incredible. I also did ground up Italian sausage on the side and added it in when the noodles were being cooked . Incredible flavor
Hey Ashley,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
Hello! I’m cooking this tonight on the stove. How much time would recommend to let simmer?
Thanks!
Hi Lana,
You can follow the stove top instructions written above.
Please let me know if you have any other questions!
Hi!
Can this be made with vegan-friendly butter, heavy cream, milk, and cheese?
Art
Hey Art,
I have not tested these ingredients in the recipe, but you can certainly give it a try!
I hope this turns out well for you!
This looks delicious ! Curious about in the reel/ video how you dropped that whole rind of parm into the crockpot – is that in addition to the grated parm or instead of ? Thanks. Love all your recipes !
Thanks so much, Tracy!! I just used the parmesan rind in addition to the grated parm:) Totally not necessary, but if you have one you can add it!
Making this soon! Could I add a protein to the soup? What would you recommend?
Hey Anna,
Totally, I think chicken or Italian sausage would work nicely for you!
I hope you love this recipe!
I made this and doubled it for a large gathering. I also added some grilled chicken. Absolutely a hit; delicious! I will definitely make it again.
Hey Constance,
Happy Monday! I’m so glad to hear you enjoyed this recipe. Thanks a lot for making it and your comment!
I wanted to add grilled chicken to it too! Did you cook the chicken before adding and did you extend the crockpot time?
Chicken isn’t listed in either of your directions ….
Hi Hannah,
There is no chicken in this recipe:) Please let me know if you have any other questions!
Easy delicious soup. Thank you!
Hi Alycia,
Fantastic! Thanks a bunch for making this dish and your feedback, I’m so glad to hear it turned out well!