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Gluten Free Crockpot Lasagna Soup

Gluten free crockpot lasagna soup with a rich tomato broth, tender GF noodles, and a creamy ricotta-mozzarella cheese dollop. Slow-cooked Italian-American flavors with pasta added at the end so it stays perfectly tender.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage Browned and drained before adding to the crockpot.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 28 oz crushed tomatoes One can.
  • 14 oz diced tomatoes One can.
  • 4 cup chicken broth (certified GF) Certified gluten-free.
  • 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 Broken; added last 30–35 minutes.
  • Salt and pepper To taste; add after the pasta is tender.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil For garnish and mixing into the dollop.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the Italian sausage in a skillet, then drain it and add the sausage to the crockpot. Add 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 (or High for 2.5 to 3 hours). Keep the lid on and avoid stirring aggressively so the broth stays smooth.
Add pasta and finish
  1. In the last 30 to 35 minutes, add the broken gluten-free lasagna noodles or GF penne. If needed, increase to High to bring the soup back to a steady simmer.
  2. Cook until the GF pasta is tender, checking frequently because gluten-free pasta can overcook. Turn off the heat and season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil until combined. Serve each bowl with a generous dollop that melts slightly into the hot soup.

Notes

Pro tip: add the GF noodles only during the final 30–35 minutes so they stay tender instead of turning mushy. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove or in the microwave. Freezing is not recommended because gluten-free pasta can soften when thawed and reheated. For a lighter option, swap the sausage for turkey sausage while keeping the cheese dollop for that classic lasagna feel.