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Gluten Free Crockpot Lasagna Soup

Gluten free crockpot lasagna soup with Italian sausage and a hearty tomato broth, finished with gluten-free lasagna noodles for a tender, spoonable texture. Topped with a ricotta–mozzarella cheese dollop that melts slightly in each bowl.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage Brown thoroughly and drain any excess fat before adding to the crockpot.
  • 1 onion Dice small so it dissolves into the broth.
  • 4 garlic Minced.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth (certified GF) Verify certified gluten-free.
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
Gluten-free noodles
  • 8 oz gluten-free lasagna noodles or GF penne, broken Add during the last 30–35 minutes to prevent overcooking.
Cheese dollop
  • 1 cup ricotta For the dollop.
  • 1 cup shredded mozzarella For the dollop.
  • 0.25 cup parmesan For the dollop.
  • 1 fresh basil Chopped for the dollop plus extra for serving.
Seasoning
  • 0.25 tsp salt and pepper to taste Use to finish at the end.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Brown and load the soup
  1. Brown the Italian sausage and drain any excess fat, then 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 to 7 hours.
Add GF pasta and finish
  1. In the last 30 to 35 minutes, add the broken gluten-free lasagna noodles or GF penne and, if needed, increase to High so the noodles finish tender.
  2. Cook until the GF pasta is tender, checking frequently because gluten-free pasta can overcook.
  3. Season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil into a dollop mixture.
  2. Serve the soup in bowls with a generous dollop of the cheese mixture, letting it melt slightly into the hot broth.

Notes

Pro tip: add the GF pasta at the very end and check early—GF noodles can go from tender to mushy quickly in a slow cooker. Refrigerate leftovers in an airtight container for up to 4 days; freeze soup (without extra pasta if possible) for up to 2 months and reheat until hot, then consider adding fresh GF noodles for the best texture. For a dairy-light swap, use part-skim ricotta and reduced-fat mozzarella in the dollop (flavor will be slightly lighter but still creamy).