Go Back

Gluten Free Crockpot Lasagna Soup

Gluten free crockpot lasagna soup that simmers in a slow cooker until the tomato broth is rich and the GF pasta is tender. Built like lasagna—Italian sausage, crushed tomatoes, and a ricotta-mozzarella cheese dollop that melts into each bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage Brown and drain before adding to the slow cooker.
  • 1 onion Dice.
  • 4 garlic Minced.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth Use certified gluten-free.
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 8 oz gluten-free lasagna noodles Or GF penne; broken and added last 30–35 minutes.
  • salt To taste; add after pasta is tender.
  • pepper To taste; add after pasta is tender.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil For topping, optional but recommended.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and start the soup
  1. Brown the Italian sausage in a Dutch oven until cooked through, then drain excess fat and add the sausage to the Crockpot.
  2. Add the diced onion and minced garlic to the Crockpot with the browned sausage.
  3. Pour in the crushed tomatoes, diced tomatoes, and chicken broth, then stir in the tomato paste until combined.
  4. Add Italian seasoning, dried basil, and red pepper flakes, then stir to evenly distribute.
Slow cook
  1. Cook on Low for 5–7 hours (or High for 2.5–3 hours) until the flavors meld.
  2. In the last 30–35 minutes, add the broken gluten-free lasagna noodles (or GF penne) and increase to High if needed.
  3. Cook until the GF pasta is tender, checking frequently because gluten-free pasta can overcook.
  4. Season the soup with salt and pepper to taste.
Mix the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan until a thick dollop mixture forms.
  2. Serve the soup in bowls with a generous cheese dollop, and top with fresh basil.

Notes

Pro tip: add the GF pasta in the final 30–35 minutes and check often to avoid mushiness. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stove or microwave. Freezing is not recommended because gluten-free pasta can soften further. For a lighter option, use turkey sausage instead of Italian sausage.