This Crockpot Gluten-Free Lasagna Soup is a warm hug in a bowl! Packed with layers of rich flavors, it has delicious meat, pasta, and melty cheese, all cooked to perfection in your slow cooker.
I love how it fills the house with a cozy smell while it cooks. Plus, it saves me time—just toss the ingredients in and let the magic happen! What could be better? 🍲
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for its flavor and health benefits. You can substitute with avocado oil or any vegetable oil if needed.
Ground Beef: Ground turkey is a great lean alternative. If you’re looking for vegetarian options, try mushrooms or lentils for a hearty texture.
Tomatoes: For freshness, use fresh tomatoes if you prefer. If you’re short on crushed tomatoes, you can use additional diced tomatoes and puree some of them.
Broth: Always check for gluten-free labels. If you’re vegetarian, vegetable broth is a thoughtful substitute, adding more flavor to the soup.
Gluten-Free Lasagna Noodles: If you can’t find gluten-free noodles, you can use regular pasta for those who aren’t gluten-sensitive. Just adjust cooking time accordingly.
Cheese: If you’re avoiding dairy, try cashew cheese or tofu ricotta as alternatives. For extra flavor, mix in some goat cheese!
How Do You Get the Best Flavor in the Soup?
Building a flavor base is key. Start by sautéing the onions and garlic until they are soft and aromatic; this releases natural sweetness.
- After browning the meat, don’t rush to transfer it. Scraping the skillet can lift those tasty browned bits into the soup.
- Let the soup cook low and slow. This allows the spices to fully blend and deepen the flavors, creating a rich, tasty broth.
Remember, seasoning is important! Taste the soup before serving and adjust salt and pepper as needed. Enjoy every spoonful of this comforting dish!
Crockpot Gluten-Free Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 lb (450g) ground beef (or ground turkey for a leaner option)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef or chicken broth (check gluten-free)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 6 oz gluten-free lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 15-20 minutes to prepare. Then, it will simmer in your crockpot for 6-7 hours on low or 3-4 hours on high. Just set it and forget it until it’s ready to warm you up!
Step-by-Step Instructions:
1. Browning the Meat:
To start, heat the olive oil in a skillet over medium heat. Once it’s hot, add the diced onion and cook until it’s translucent, about 3-4 minutes. Then add the minced garlic and cook for another minute until it’s aromatic. Add the ground beef (or turkey) to the skillet, breaking it apart with a spoon. Cook until the meat is browned and no longer pink. If there’s any excess fat, drain it off carefully.
2. Mixing the Ingredients:
Now, transfer that delicious meat mixture to your crockpot. Pour in the crushed tomatoes and diced tomatoes, along with the broth and sprinkle in the basil, oregano, thyme, salt, and pepper. Give everything a good stir to combine all those wonderful flavors!
3. Letting It Cook:
Cover your crockpot and cook the soup on low for 6-7 hours or on high for 3-4 hours. This slow cooking allows all the flavors to meld together beautifully.
4. Adding the Noodles:
About 30 minutes before you’re ready to eat, break the gluten-free lasagna noodles into bite-sized pieces and add them to the crockpot. Stir them in so they’re submerged in the soup and cover again. Cook until the noodles are tender, which should take about 20-30 minutes.
5. Finishing Up:
When you’re almost ready to serve, turn the crockpot to low or warm. Stir in the ricotta cheese and half of the mozzarella cheese until everything is nice and creamy. This adds a lovely richness to the soup.
6. Serving:
Ladle the soup into bowls and sprinkle the remaining mozzarella and Parmesan cheese over the top. Finish it off with a sprinkle of freshly chopped parsley for a bright touch. Serve hot and enjoy each comforting spoonful!
This warm, hearty lasagna soup is perfect for cozy nights in, and the best part is—it’s gluten-free!
Can I Use Frozen Meat in This Recipe?
Yes! You can use frozen ground beef or turkey, but it’s best to thaw it first for even cooking. Thaw overnight in the fridge or use the defrost setting on your microwave before browning it.
Can I Make This Soup Vegetarian?
Absolutely! Simply replace the ground beef with lentils, mushrooms, or a plant-based meat substitute. Use vegetable broth instead of chicken or beef broth to keep it flavor-packed and vegetarian-friendly!
How Do I Reheat Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, or use the microwave until heated through.
Can I Add More Vegetables?
Definitely! Feel free to add chopped spinach, bell peppers, or zucchini for extra nutrition and flavor. Just stir them in with the noodles for the last 30 minutes of cooking to get them tender.
