Introduction
Crockpot Creamy Sun Dried Tomato Lasagna Soup is a hearty, weeknight-friendly dish. It features rich flavors and textures with easy prep and hands-off simmering for busy households seeking comfort. This recipe is perfect for those evenings when you want something warm and satisfying without spending hours in the kitchen. Just toss the ingredients into your slow cooker, and let it do the work while you relax.
Why You’ll Love This Crockpot Creamy Sun Dried
This delicious recipe is not only a comforting meal but also an easy way to impress your family and friends. Here are a few reasons to love this Crockpot sun dried tomato recipe:
- Rich, creamy texture that satisfies your cravings.
- Minimal prep time, making it an ideal easy creamy sun dried tomato dish.
- Perfect for busy weeknights with hands-off cooking.
- Versatile; you can easily adapt it to suit different dietary needs.
- Packed with healthy ingredients, it’s a guilt-free choice.
- Great for meal prep; leftovers are fantastic for lunch!
With its creamy sun dried tomato sauce, this dish is pure comfort food, making it a staple in any home. Whether you’re looking for a quick dinner or a cozy weekend meal, this soup has you covered.
Ingredients for Crockpot Creamy Sun Dried
Gather these items:
- 1 tablespoon olive oil (extra-virgin preferred; swap with avocado oil if needed)
- 1 pound ground Italian sausage (mild or hot)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup sun-dried tomatoes in oil, chopped
- 1 cup chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup fresh spinach leaves (optional)
- Fresh basil leaves, torn, for finishing
How to Make Crockpot Creamy Sun Dried Step-by-Step
- Step 1: Brown the sausage: In a large skillet over medium heat, crumble the sausage and cook until it’s browned and slightly caramelized, about 5–7 minutes. Transfer to the slow cooker and wipe out the pan if needed. This step builds a rich baseline without relying solely on canned tomato flavor, which helps the Crockpot Creamy Sun-Dried Tomato Lasagna Soup shine.
- Step 2: Sauté aromatics: In the same skillet, add the olive oil and sauté the onion until translucent, 3–5 minutes. Add the garlic and cook for another 30 seconds until fragrant. Stir into the slow cooker with the sausage. This is where your kitchen starts to smell like Sunday supper in the best possible way, and it’s all part of the magic.
- Step 3: Combine the base: To the slow cooker, add crushed tomatoes, sun-dried tomatoes, broth, Italian seasoning, salt, and pepper. Stir to combine. The slow cooker creamy sun dried dish begins to take shape, with the promise of creamy comfort later in the day.
- Step 4: Introduce the pasta: Add the broken lasagna noodles, pushing them under the liquid so they begin to soften. If your noodles aren’t fully submerged, a gentle stir halfway through helps ensure even cooking.
- Step 5: Low and slow: Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the noodles are tender.
- Step 6: Finish the creaminess: About 15 minutes before serving, stir in the heavy cream, ricotta, mozzarella, Parmesan, and spinach. Let it melt and blend into a luxurious, silky sauce.
- Step 7: Taste and adjust: Taste and adjust salt and pepper as needed. If the soup seems too thick, splash in a little more broth to reach your preferred consistency.
- Step 8: Serve with style: Ladle into bowls, sprinkle with extra mozzarella and Parmesan, and garnish with fresh basil. Serve with a crusty loaf or garlic bread for a cozy meal.

Pro Tips for the Perfect Crockpot Creamy Sun Dried
Keep these in mind:
- This recipe is ideal for busy weeknights.
- Feel free to adjust the amount of sausage according to your preference.
- For a vegetarian option, omit the sausage and use vegetable broth.
- For added flavor, consider mixing in some sun dried tomato and cream cheese.
- Don’t forget to stir halfway through cooking to ensure even consistency.
Best Ways to Serve Crockpot Creamy Sun Dried
This Crockpot sun dried tomato pasta can be served in various ways:
- Pair it with garlic bread for a delightful meal.
- Top with fresh herbs like basil for an extra burst of flavor.
- Serve with a side salad for a complete dinner experience.
How to Store and Reheat Crockpot Creamy Sun Dried
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the soup in a pot over medium heat, adding a little extra broth if necessary to loosen it up. This recipe is perfect for meal prep, ensuring you always have a comforting meal on hand.
Frequently Asked Questions About Crockpot Creamy Sun Dried
What’s the secret to perfect Crockpot Creamy Sun Dried?
The key to perfect creamy sun dried tomato chicken soup is the balance of flavors. Browning the sausage adds depth, while the sun-dried tomatoes bring a tangy sweetness. Don’t skip the cream; it elevates the dish!
Can I make Crockpot Creamy Sun Dried ahead of time?
Absolutely! This creamy sun dried tomato casserole can be made a day in advance. Just store it in the fridge overnight and reheat it when ready to serve for a quick dinner solution.
How do I avoid common mistakes with Crockpot Creamy Sun Dried?
To avoid clumping, make sure to stir the lasagna noodles well during cooking. Also, be careful not to overcook the soup, as this can lead to mushy noodles.
Variations of Crockpot Creamy Sun Dried You Can Try
Here are some delicious variations to consider:
- Add vegetables like bell peppers or zucchini for extra nutrition.
- Try different types of cheese, like gouda or cheddar, for unique flavors.
- Use different pasta shapes if lasagna noodles aren’t available.
- For a spicier kick, add red pepper flakes or diced jalapeños.

For more delicious recipes, check out Slow Cooker Creamy Chicken or Crumbl Caramel Apple Cookies. You can also explore Mini Pistachio Tartlets Recipe for a delightful dessert option. If you’re interested in meal prep, Hungarian Goulash Beef Stew is a great choice!
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Crockpot Creamy Sun Dried Tomato Lasagna Soup Comfort
- Total Time: 8 hours 25 minutes
- Yield: 6 servings 1x
- Diet: Comfort Food
Description
Crockpot Creamy Sun-Dried Tomato Lasagna Soup is a hearty, weeknight-friendly dish. It features rich flavors and textures with easy prep and hands-off simmering for busy households seeking comfort.
Ingredients
- 1 tablespoon olive oil (extra-virgin preferred; swap with avocado oil if needed)
- 1 pound ground Italian sausage (mild or hot)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup sun-dried tomatoes in oil, chopped
- 1 cup chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup fresh spinach leaves (optional)
- Fresh basil leaves, torn, for finishing
Instructions
- Brown the sausage: In a large skillet over medium heat, crumble the sausage and cook until it’s browned and slightly caramelized, about 5–7 minutes. Transfer to the slow cooker and wipe out the pan if needed.
- Sauté aromatics: In the same skillet, add the olive oil and sauté the onion until translucent, 3–5 minutes. Add the garlic and cook for another 30 seconds until fragrant. Stir into the slow cooker with the sausage.
- Combine the base: To the slow cooker, add crushed tomatoes, sun-dried tomatoes, broth, Italian seasoning, salt, and pepper. Stir to combine.
- Introduce the pasta: Add the broken lasagna noodles, pushing them under the liquid. Stir halfway through for even cooking.
- Low and slow: Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the noodles are tender.
- Finish the creaminess: About 15 minutes before serving, stir in the heavy cream, ricotta, mozzarella, Parmesan, and spinach. Let it melt and blend.
- Taste and adjust: Taste and adjust salt and pepper as needed. Add more broth if too thick and garnish with fresh basil.
- Serve with style: Ladle into bowls, sprinkle with extra mozzarella and Parmesan, and serve with crusty bread or garlic bread.
Notes
- This recipe is ideal for busy weeknights.
- Feel free to adjust the amount of sausage according to your preference.
- For a vegetarian option, omit the sausage and use vegetable broth.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 80 mg
Keywords: Crockpot, Creamy, Sun Dried, Tomato, Lasagna, Soup