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Gluten Free Crockpot Lasagna Soup

Gluten Free Crockpot Lasagna Soup is a slow-cooked Italian-American tomato broth loaded with browned Italian sausage and tender GF pasta. Finish it with a ricotta-mozzarella dollop that melts on top for a lasagna-sauce feel without layering.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Brown and drain before adding to the slow cooker.
Aromatics and tomatoes
  • 1 onion Dice for even melting into the soup.
  • 4 garlic Minced.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth (certified GF) Use certified GF broth.
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
Gluten-free pasta
  • 8 oz gluten-free lasagna noodles or GF penne Break and add during the last 30–35 minutes.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • fresh basil Use for the cheese dollop and garnish; start with what you prefer for serving.
Seasoning
  • Salt and pepper to taste Season at the end.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown and load the slow cooker
  1. Brown the Italian sausage in a skillet until browned, then drain and add it to the crockpot with the diced onion, minced garlic, crushed tomatoes, diced tomatoes, chicken broth, tomato paste, Italian seasoning, dried basil, and red pepper flakes.
  2. Cook on Low for 5-7 hours (or High for 2.5-3 hours) until the soup is bubbling and the flavors have melded.
Cook the gluten-free pasta
  1. In the last 30-35 minutes, add the broken gluten-free lasagna noodles or GF penne to the crockpot and increase to High if needed.
  2. Continue cooking until the GF pasta is tender, checking frequently because gluten-free pasta can overcook.
Finish and serve
  1. Season the soup with salt and pepper to taste.
  2. Mix the cheese dollop by combining ricotta, shredded mozzarella, parmesan, and fresh basil.
  3. Serve the soup in bowls with a generous dollop of the ricotta-mozzarella mixture.

Notes

Pro tip: check the pasta early at the 20-minute mark since GF shapes vary—pulling it slightly underdone lets it finish in the hot broth without turning mushy. Refrigerate leftovers in a covered container up to 3 days; reheat gently on the stovetop or microwave, adding a splash of broth if thickened. Freezing is not recommended because GF pasta can soften too much after thawing. For a dairy-light swap, use part-skim ricotta and part-skim mozzarella while keeping parmesan for flavor.