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Gluten Free Crockpot Lasagna Soup

Gluten free Crockpot lasagna soup with tender GF pasta and a rich tomato broth simmered on low for hours. Topped with a creamy ricotta-mozzarella dollop that melts right into 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
onion
  • 1 onion diced
garlic
  • 4 garlic minced
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 lasagna noodles
  • 8 oz gluten-free lasagna noodles or GF penne, broken (added last 30 min)
ricotta
  • 1 cup ricotta for cheese dollop
shredded mozzarella
  • 1 cup shredded mozzarella for cheese dollop
parmesan
  • 0.25 cup parmesan for cheese dollop
fresh basil
  • fresh basil for topping; use as desired
salt and pepper
  • salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the sausage and build the soup
  1. Brown the Italian sausage in a cast iron skillet until cooked through, then drain off excess grease. Transfer the sausage to a crockpot.
  2. Add the onion and cook with the sausage in the crockpot for 0 minutes, then stir in the garlic. Add the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, Italian seasoning, dried basil, and red pepper flakes.
Slow cook
  1. Cook on Low for 5-7 hours (or High for 2.5-3 hours). Keep the lid closed during cooking for best simmer and flavor development.
Add pasta and finish
  1. During the last 30-35 minutes, add broken gluten-free lasagna noodles (or GF penne) and stir to submerge. Increase to High if needed so the pasta cooks through.
  2. Check the pasta frequently as it cooks until tender, because gluten-free pasta can overcook quickly. Once tender, season with salt and pepper to taste.
Make cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan together until combined into a thick dollop. Spoon a generous dollop into each bowl.
  2. Top each bowl with fresh basil and serve immediately while the cheese softens. Add extra cheese dollop if desired.

Notes

Pro tip: for GF pasta that doesn’t turn mushy, add it only during the final 30-35 minutes and check tenderness after 25 minutes. Store leftovers in the refrigerator up to 3-4 days; reheat gently to avoid further softening. Freezing is not recommended because GF pasta texture often breaks down after thawing. For a lighter version, use chicken broth and swap to part-skim mozzarella while keeping the ricotta dollop.