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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.
Cover and cook on low for 4-6 hours or on high for 1-2.
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.
Stir in the provolone and parmesan until melted. If the soup is too thick, add additional broth or water to thin.
Serve the soup topped with fresh thyme. Enjoy!