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Gluten Free Crockpot Lasagna Soup

Gluten free Crockpot lasagna soup with a rich crushed-tomato broth, tender GF pasta, and Italian sausage. Finished with a ricotta–mozzarella dollop that melts right into each bowl for lasagna flavor 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: 620
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.
  • 28 oz crushed tomatoes From a can (28 oz).
  • 14 oz diced tomatoes From a can (14 oz).
  • 4 cup chicken broth Use certified GF.
  • 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 Break noodles; add in the last 30–35 minutes.
Cheese dollop & finish
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil Use for the dollop and garnish.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown and load the slow cooker
  1. Brown the Italian sausage, then drain it and add it to the Crockpot.
  2. Add the diced onion and minced garlic to the Crockpot.
  3. Stir in the crushed tomatoes, diced tomatoes, chicken broth, and tomato paste.
  4. Add the Italian seasoning, dried basil, and red pepper flakes, then mix until evenly combined.
Slow cook until ready for pasta
  1. Cook on Low for 5-7 hours (or High for 2.5-3 hours), until the broth is hot and flavorful.
  2. Set a timer for the final 30-35 minutes and switch to High if needed so the pasta can finish quickly.
Cook the gluten-free pasta
  1. Add the broken gluten-free lasagna noodles or GF penne and continue cooking until the pasta is tender.
  2. Check frequently in the last 30-35 minutes, since gluten-free pasta can overcook easily.
Season and serve with cheese dollop
  1. Season 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 cheese mixture and top with fresh basil.

Notes

Pro tip: undercook the GF pasta slightly since it keeps softening in the hot broth; for best texture, add it only during the last 30-35 minutes. Refrigerate leftovers in an airtight container up to 4 days; freezer is not recommended because gluten-free pasta can turn grainy after thawing. For a lighter option, use turkey sausage and reduce mozzarella to 1/2 cup while keeping ricotta for the creamy dollop.