Creamy Sun-Dried Tomato and Mushroom Pasta Soup
There are moments in your day when you crave something simple, soothing, and deeply comforting—something that carries warmth from the inside out. That’s exactly the kind of feeling this Creamy Sun-Dried Tomato and Mushroom Pasta Soup brings to your kitchen. Once you take that first spoonful, you’re met with a velvety richness, a heartwarming aroma, and a blend of Italian-inspired flavors that make you feel grounded and nourished.
Equipment
Ingredients
- 4 tablespoons salted butter
- 1/4 cup all-purpose flour
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 2 tablespoons Italian seasoning
- A pinch of red chili flakes adjust to taste
- 1 cup chopped celery
- 8 ounces cremini or button mushrooms sliced
- 8 ounces sun-dried tomatoes oil drained and chopped
- 6 cups vegetable or chicken broth
- Salt and freshly ground black pepper to taste
- 1 pound Campanelle, Taccole pasta or 8 lasagna noodles ,broken into small pieces
- 4 cups chopped baby spinach
- 1 cup heavy cream
- 1 cup milk
- 1 cup shredded provolone cheese
- 1/2 cup grated Parmesan cheese
Instructions
Prepare the base:
- Turn your slow cooker to high. Melt the butter directly in the crockpot. Whisk in the flour and cook for about 5 minutes until lightly golden and smooth.
Add aromatics and vegetables:
- Stir in the onion, garlic, Italian seasoning, and chili flakes. Add celery, mushrooms, and sun-dried tomatoes. Pour in the broth and season generously with salt and pepper.
Slow cook the soup:
- Cover and cook on low for 4–6 hours or on high for 1–2 hours, until the vegetables are soft and fragrant.
Add pasta and greens:
- About 20 minutes before serving, turn the slow cooker to high. Add the pasta, spinach, cream, and milk. Stir gently and let cook on high until the pasta is tender and the soup is creamy (about 20 minutes).
Tip: If you prefer firmer noodles, boil them separately and stir them in right before serving.
Finish with cheese:
- Stir in the provolone and Parmesan until melted and the soup has a rich, velvety texture. If it thickens too much, add more broth or water to reach your preferred consistency.
Serve and enjoy:
- Ladle the creamy soup into bowls and garnish with fresh thyme, basil, or a sprinkle of extra Parmesan. Serve warm with crusty bread on the side.
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