Crockpot Creamy Sun-Dried Tomato Lasagna Soup.
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
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Instructions
- 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!
- 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!
Source
Original recipe: View Original
