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Gluten Free Crockpot Lasagna Soup

Gluten free Crockpot lasagna soup made with browned Italian sausage, crushed tomatoes, and tender GF pasta added at the end for a lasagna-style broth. Finished with a hot 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
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.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth Use certified gluten-free.
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
Pasta
  • 8 oz gluten-free lasagna noodles or GF penne Break. Add during the last 30–35 minutes.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil Use for the dollop and garnish.
Seasoning
  • 0.1 salt and pepper to taste Season to taste after simmering.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown sausage and load the slow cooker
  1. Brown the Italian sausage in a cast iron skillet over medium-high heat until no longer pink, about 8 to 10 minutes, then drain off excess fat. Add the browned sausage to the Crockpot.
  2. Add the diced onion and minced garlic to the Crockpot along with crushed tomatoes, diced tomatoes, chicken broth, and tomato paste. Stir to combine.
  3. Sprinkle in Italian seasoning, dried basil, and red pepper flakes, then stir again. Make sure everything is evenly distributed.
Slow cook until flavors meld
  1. Cook on Low for 5 to 7 hours, or High for 2.5 to 3 hours. Keep the lid on during cooking to maintain temperature.
Cook GF pasta and season
  1. In the last 30 to 35 minutes, add the broken gluten-free lasagna noodles or GF penne to the Crockpot. Increase to High if needed to keep the soup at a steady simmer.
  2. Cook until the GF pasta is tender, about 30 to 35 minutes, and check frequently because GF pasta can overcook. Adjust timing only if your pasta finishes early.
  3. Season with salt and pepper to taste. Stir thoroughly and taste before serving.
Make cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and chopped fresh basil in a bowl. Portion a generous dollop into each bowl.
  2. Ladle the hot lasagna soup into bowls and top each with the cheese dollop. Let it melt slightly from the heat before eating.

Notes

Pro tip: add GF pasta only during the final 30–35 minutes and check early—gluten-free noodles can turn mushy if they go too long. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave. Freezing: yes, but for best texture freeze the soup without pasta if you can, then cook fresh GF pasta and stir in when reheating. For a lighter version, use turkey sausage and part-skim ricotta/cheese in the dollop to reduce fat while keeping the creamy top.