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Gluten Free Crockpot Lasagna Soup

Gluten Free Crockpot Lasagna Soup with tender GF pasta, hearty Italian sausage, and a melty ricotta-mozzarella cheese dollop. Slow-cooked tomato broth builds deep flavor, then pasta goes in for the final 30 minutes so it stays just right.
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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 base
  • 1 lb Italian sausage Brown and drain.
  • 1 onion Dice.
  • 4 garlic Minced.
  • 28 oz crushed tomatoes From a 28 oz can.
  • 14 oz diced tomatoes From a 14 oz can.
  • 4 cup chicken broth 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; broken and added last 30 minutes.
  • Salt and pepper To taste; season at the end.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • fresh basil For the dollop and topping.

Equipment

  • 1 Dutch oven

Method
 

Build the soup
  1. Brown and drain the Italian sausage, then add it to the Crockpot with the diced onion and minced garlic.
  2. Add the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, Italian seasoning, dried basil, and red pepper flakes to the Crockpot.
Slow cook
  1. Cook on Low for 5–7 hours (or High for 2.5–3 hours) until the tomato broth tastes fully developed.
Add pasta last
  1. In the last 30–35 minutes, add the broken gluten-free lasagna noodles or GF penne to the Crockpot.
  2. Increase to High if needed, and cook until the GF pasta is tender, checking frequently to prevent overcooking.
Finish and serve
  1. Season the soup with salt and pepper to taste.
  2. Mix the cheese dollop by combining ricotta, shredded mozzarella, and parmesan.
  3. Serve hot in bowls with a generous dollop of the cheese mixture, topped with fresh basil.

Notes

Pro tip: check GF pasta starting at 20 minutes because different brands vary—underdone will tighten up less than overcooked noodles in the slow cooker. Refrigerate leftovers in an airtight container up to 3–4 days; reheat gently until steaming. Freezing is not recommended because GF pasta can soften further. For a lighter option, use turkey sausage and part-skim mozzarella while keeping the same cheese dollop method.