Savor the rich flavors of Crockpot Sun-Dried Tomato Lasagna Soup. Perfect for easy meals, this creamy dish is a comforting delight for all!
Ingredients
Scale
1 tablespoon of olive oil
1 medium onion, diced
3 cloves of fresh garlic, minced
4 cups of chicken or vegetable broth
1 can (15 oz) of crushed tomatoes
1 cup of sun-dried tomatoes, chopped
1 teaspoon of Italian seasoning
Salt and pepper to taste
8 ounces of lasagna noodles, broken into pieces
1 cup of heavy cream or coconut milk
1 cup of ricotta cheese
1 cup of shredded mozzarella cheese, plus extra for serving
Fresh basil for garnish
Instructions
Sauté the Aromatics: In a pan over medium heat, add the olive oil. Once hot, throw in the diced onion and cook until it’s translucent, about 5 minutes. Add the garlic and sauté for another minute.
Combine Ingredients: Transfer the sautéed onion and garlic to your crockpot. Add the broth, crushed tomatoes, and chopped sun-dried tomatoes. Sprinkle in the Italian seasoning, salt, and pepper. Stir to combine.
Add Lasagna Noodles: Toss in the pieces of lasagna noodles.
Cook Away: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
Stir in the Cream: When ready to enjoy, stir in the cream, ricotta cheese, and shredded mozzarella.
Serve: Ladle the soup into bowls, top with extra cheese and a sprinkle of fresh basil.
Notes
A comforting and creamy lasagna soup made easily in a crockpot, perfect for chilly days and busy weeknights.
