Crockpot Creamy Sun-Dried Tomato Lasagna Soup.
There’s something irresistibly cozy about a bowl of soup that tastes like your favorite comfort food. This Crockpot Creamy Sun-Dried Tomato Lasagna Soup blends rich, tangy sun-dried tomatoes with creamy cheese and tender pasta for a slow-cooked meal that feels like a hug in a bowl. It’s the perfect weeknight dinner for cooler evenings or a fuss-free recipe to feed a crowd. The slow cooker does the heavy lifting while you get on with your day, and the result is velvety, savory, and deeply satisfying.
Why you’ll love it
If you adore the bold tomato notes of lasagna but want something quicker and less fussy, this soup is for you. It delivers layers of flavor—garlic and onion, Italian seasoning with a little heat from chili flakes, and the buttery richness from a simple roux—then finishes with a creamy swirl and melty provolone. Sun-dried tomatoes bring an intense, slightly caramelized tomato flavor that gives the whole pot a gourmet feel without the work. And because everything cooks low and slow, the flavors meld beautifully, producing a soup that tastes like it simmered all day.
Ingredients
Use the following exactly as listed to get the same results.
- 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
- 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
Make-ahead notes and swaps
This recipe is flexible. If you prefer, use the lasagna noodles broken into pieces instead of Taccole pasta—both work well. If your pantry has a different short pasta, a similar-shaped variety will yield comparable results. The sun-dried tomatoes are oil-packed; drain them well so the soup isn’t overly oily. Frozen chopped spinach can replace fresh baby spinach in a pinch—stir it in near the end to wilt through.
Equipment
- Slow cooker (crockpot), 4-6 quart
- Cutting board and knife
- Spoon for stirring
- Measuring cups and spoons
Step-by-step directions
The following directions keep the source order but rewrite each step into clearer, actionable instructions. Read through all steps before starting so you can prep efficiently.
- Melt butter and make the roux: In a small saucepan set over medium heat, melt 4 tablespoons salted butter. Once melted, add 1/4 cup all-purpose flour and whisk constantly for about 1 minute to form a light roux. The mixture should smell slightly toasty but not browned. Remove from heat and set aside.
- Prepare the aromatics: Chop 1 yellow onion, 4 cloves garlic, and 1 cup chopped celery. Drain the oil from 1 jar (8 ounce) of oil-packed sun-dried tomatoes and roughly chop the tomatoes if they are whole or in strips.
- Layer ingredients in the crockpot: Add the chopped onion, chopped garlic, chopped celery, 2 tablespoons Italian seasoning, and chili flakes (adjust the amount to your preferred heat) to the bottom of the slow cooker. Add the drained sun-dried tomatoes on top of the veggies.
- Add the broth and roux: Pour 6 cups broth into the crockpot over the vegetables and sun-dried tomatoes. Stir in the reserved roux so it disperses evenly into the liquid; this will help thicken the soup as it cooks.
- Season the pot: Season the mixture with salt and black pepper to taste. Remember you can adjust seasoning later after the pasta and dairy are added, so start modestly and taste toward the end.
- Cook low and slow: Cover the slow cooker and cook on LOW for 4–6 hours or on HIGH for 2–3 hours. Cooking low is preferred for the most developed flavor, but both timing options work depending on your schedule.
- Add the pasta: When the cooker time is nearly done, stir in 1 pound Taccole pasta, or 8 lasagna noodles broken into pieces. Push the pasta down into the liquid so it is submerged. Re-cover and continue cooking until the pasta is tender—about 15–25 minutes on HIGH or 30–40 minutes on LOW, depending on noodle size and your slow cooker.
- Stir in the greens: Once the pasta is cooked, add 4 cups chopped baby spinach. Stir until the spinach is wilted and evenly distributed throughout the soup.
- Add the dairy: Lower the slow cooker heat to the warm or low setting. Stir in 1 cup heavy cream and 1 cup milk until fully incorporated. Then add 1 cup shredded provolone cheese and 1/2 cup grated parmesan, stirring until the cheeses melt completely into the soup and create a creamy texture. Taste and adjust seasoning with additional salt, black pepper, or chili flakes if desired.
- Finish and serve: Ladle the soup into bowls while hot. Garnish with an extra sprinkle of parmesan or a drizzle of olive oil if you like. Serve immediately with crusty bread or a simple salad for a full meal.
Troubleshooting and tips
- If the soup is too thin after adding pasta and dairy, let it cook uncovered for 10–15 minutes to reduce slightly, or whisk an additional tablespoon of flour with cold water and whisk it in, cooking for a few minutes more.
- If the soup is too thick, stir in a splash of extra broth or milk until you reach the desired consistency.
- Drain the sun-dried tomatoes well—excess oil will make the broth greasy. If you want a slightly lighter version, blot them with a paper towel before chopping.
- For a deeper tomato flavor, stir in a tablespoon of tomato paste with the roux before adding the broth.
- Make sure to break the lasagna noodles into smaller pieces so they cook evenly in the crockpot; large pieces will take longer to soften.
Serving suggestions
This soup pairs wonderfully with a crisp green salad, garlic bread, or warm focaccia. A simple side of roasted vegetables or a piece of toasted ciabatta with olive oil and herbs also complements the rich, creamy soup. For a lighter finish, serve with lemon wedges to brighten the warm, cheesy flavors.
Storage and reheating
Cool leftovers to room temperature and transfer to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring often and adding a splash of milk or broth if the soup has thickened in the fridge. You can also reheat in the microwave in 1-minute bursts, stirring between intervals. Frozen soup may separate because of the cream; if you plan to freeze, omit the dairy and stir in the heavy cream, milk, and cheeses when reheating.
Make it your own
Want to add a protein? Stir in cooked, shredded chicken or browned ground beef toward the end of cooking so it warms through. Prefer a smoky note? Add a pinch of smoked paprika with the Italian seasoning. If you like more acidity, a splash of red wine vinegar or a squeeze of lemon at the end will brighten the bowl.
Notes on ingredients
This recipe uses pantry-friendly ingredients and simple techniques. Keep the quantities as listed to maintain the intended balance of flavors and textures. The combination of 1 cup heavy cream and 1 cup milk creates a silky finish without being overly heavy. Using both provolone and parmesan yields melty richness and a sharp, savory finish.
Final thoughts
This Crockpot Creamy Sun-Dried Tomato Lasagna Soup is one of those recipes that feels elevated while remaining easy and approachable. The slow cooker extracts deep flavor from simple ingredients and the sun-dried tomatoes give a deliciously concentrated tomato note that cuts through the cream and cheese. It’s the kind of meal you’ll want in rotation for no-hassle weeknights and cozy dinners alike.
Printable recipe
For convenience, here’s the recipe in a compact form you can print or save.
- 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
Follow the step-by-step directions above and you’ll have a comforting pot of goodness in no time. Enjoy every creamy spoonful of this Crockpot Creamy Sun-Dried Tomato Lasagna Soup and don’t be surprised if it becomes a family favorite.
Crockpot Creamy Sun-Dried Tomato Lasagna Soup.
Ingredients
Equipment
Method
- Set the crockpot to high. In a skillet or directly in the crockpot if using a model that allows stovetop-style sauté, melt the butter and stir in the flour; cook, stirring, for 3–5 minutes until combined and slightly roux-like.
- Add the chopped onion, garlic, Italian seasoning, and chili flakes to the butter-flour mixture and cook until the onion is softened, about 3–4 minutes.
- Stir in the chopped celery, drained sun-dried tomatoes, and broth. Season with salt and black pepper to taste.
- Cover and cook in the crockpot on low for 4–6 hours or on high for 1–2 hours. (If using a stovetop method, simmer covered for about 15 minutes.)
- During the final 15–20 minutes of cooking on high, stir in the pasta, chopped spinach, heavy cream, and milk. Cover and cook on high until the pasta is tender (about 15–20 minutes in the crockpot or about 8 minutes if added to boiling soup on the stove).
- Stir in the shredded provolone and grated parmesan until melted and incorporated. If the soup is too thick, thin with additional broth or water to your desired consistency.
- Adjust seasoning with salt and pepper, then serve warm.
Notes
- Drain sun-dried tomato oil before adding.
- Cook pasta separately if you prefer firmer noodles.
- Add chili flakes to taste for heat.
- Thin with extra broth if soup becomes too thick.
