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Gluten Free Crockpot Lasagna Soup

Gluten free crockpot lasagna soup with tender GF pasta simmered in a rich crushed-tomato broth. Cook low for 5-7 hours, then add broken noodles at the last 30 minutes for a firm, not mushy texture.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage, browned and drained
  • 1 lb Italian sausage
Onion, diced
  • 1 onion
Garlic, minced
  • 4 garlic cloves
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Chicken broth (certified GF)
  • 4 cup chicken broth Use certified gluten-free broth.
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 or GF penne, broken (added last 30 min)
  • 8 oz gluten-free lasagna noodles or GF penne Add during the final 30-35 minutes.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • fresh basil For topping and serving with the cheese dollop.
Salt and pepper to taste
  • salt To taste.
  • black pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the sausage and build the soup base
  1. Brown the Italian sausage in a cast iron skillet over medium-high heat until cooked through, then drain any excess fat.
  2. Add the sausage to the crockpot with the diced onion and minced garlic.
  3. Pour in the crushed tomatoes and diced tomatoes, then add the chicken broth.
  4. Stir in the tomato paste, Italian seasoning, dried basil, and red pepper flakes until evenly combined.
Slow-cook
  1. Cook on Low for 5-7 hours, or on High for 2.5-3 hours, until the flavors meld.
Add GF pasta and finish
  1. In the last 30-35 minutes, add the broken gluten-free lasagna noodles or GF penne, and increase to High if needed.
  2. Cook until the GF pasta is tender, checking frequently because gluten-free pasta can overcook.
  3. Season the soup with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan until combined.
  2. Serve the soup in bowls with a generous dollop of the cheese mixture and fresh basil on top.

Notes

Pro tip: add the gluten-free pasta only during the final 30-35 minutes and check often to avoid mushy noodles. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because gluten-free pasta texture can soften after thawing. For a lighter option, use part-skim ricotta and reduced-fat mozzarella in the cheese dollop.