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Clean recipe · halfbakedharvest.com

Crockpot Creamy Sun-Dried Tomato Lasagna Soup

A wonderfully cozy soup made in the crockpot or on the stove. A creamy lasagna-inspired soup!

Original recipe: halfbakedharvest.com

Yield:
6 servings
Prep:
15 min
Cook:
120 min
Total:
135 min
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Crockpot Creamy Sun-Dried Tomato Lasagna Soup

Ingredients

  1. 4 tablespoons salted butter
  2. 1/4 cup all-purpose flour
  3. 1 yellow onion, chopped
  4. 4 cloves garlic, chopped
  5. 2 tablespoons Italian seasoning
  6. chili flakes
  7. 1 cup chopped celery
  8. 1 jar (8 ounce) oil-packed sun-dried tomatoes, oil drained
  9. 6 cups broth
  10. salt and black pepper
  11. 1 pound Taccole pasta, or 8 lasagna noodles, broken into pieces
  12. 4 cups chopped baby spinach
  13. 1 cup heavy cream
  14. 1 cup milk
  15. 1 cup shredded provolone cheese
  16. 1/2 cup grated parmesan

Instructions

  1. Crockpot

    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

  6. Stove-Top

    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
  7. Cover and cook over medium heat for 15 minutes
  8. 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
  9. Stir in the provolone and parmesan until melted. If the soup is too thick, add additional broth or water to thin
  10. Serve the soup topped with fresh thyme. Enjoy