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Gluten Free Crockpot Lasagna Soup

Gluten free Crockpot lasagna soup with tender GF noodles simmered in a rich tomato broth, finished with a ricotta-mozzarella cheese dollop that melts into each bowl. Slow-cooked on Low for deep flavor, then pasta is added at the end so it stays just tender.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Brown and drain before adding to the crockpot.
Onion
  • 1 onion Dice for even flavor distribution.
Garlic
  • 4 garlic Minced cloves.
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Chicken broth
  • 4 cup chicken broth (certified GF)
Tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
Dried basil
  • 1 tsp dried basil
Red pepper flakes
  • 0.5 tsp red pepper flakes
Gluten-free pasta
  • 8 oz gluten-free lasagna noodles or GF penne, broken Add during the last 30-35 minutes.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 0.25 cup fresh basil Use for dollop and topping.
Salt and pepper
  • 0.25 tsp salt and pepper to taste Season at the end.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown and load the soup
  1. Brown the Italian sausage in a skillet over medium-high heat until no longer pink, then drain any excess grease. Add the browned sausage to the crockpot.
  2. Add the diced onion and minced garlic to the crockpot. Stir to coat with the sausage drippings and aromatics for even seasoning.
  3. Pour in the crushed tomatoes and diced tomatoes. Scrape the bottom of the crockpot so everything is incorporated.
  4. Add the chicken broth, tomato paste, Italian seasoning, dried basil, and red pepper flakes. Mix thoroughly so the tomato broth is evenly colored.
  5. Cover and cook on Low for 5-7 hours or High for 2.5-3 hours. Keep the lid on to maintain steady heat.
Add pasta and finish
  1. In the last 30-35 minutes, add the broken gluten-free lasagna noodles or GF penne to the crockpot. Increase to High if needed to keep the soup at a steady simmer.
  2. Cook until the GF pasta is tender, checking frequently because GF pasta can overcook. Look for softened noodles with a slight bite rather than mushy texture.
  3. Season with salt and pepper to taste. Stir well and taste again to balance the tomato broth.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan together until combined. Fold in fresh basil and keep the mixture thick enough to scoop.
  2. Serve the soup in bowls and add a generous dollop of the cheese mixture. Let it melt on top, then finish with fresh basil.

Notes

Pro tip: add gluten-free pasta only at the end and check early, since GF noodles can soften quickly even on Low. Refrigerate leftovers in a covered container for up to 3 days; reheat gently, adding a splash of broth if it thickens. Freezer: yes—freeze soup (without pasta if possible) for up to 2 months, then thaw and cook fresh GF pasta when reheating. For a dairy-light option, use part-skim ricotta and light mozzarella for the dollop while keeping the tomato broth the same.