This hearty Crockpot Gluten-Free Lasagna Soup is a comforting meal packed with flavors. It’s made with gluten-free pasta, rich tomato sauce, and lots of yummy cheese—what’s not to love?
Honestly, making soup in a crockpot is a win-win. Just toss everything in, set it, and let it do its magic! I love serving it hot with some crusty bread on the side.
Key Ingredients & Substitutions
Ground Beef or Turkey: Both work well here. I often choose ground turkey for a leaner option. If you’re vegetarian, you can easily substitute it with lentils or a plant-based crumbles for a hearty flavor.
Gluten-Free Lasagna Noodles: Broken into pieces, these add the lasagna feel. I prefer using brown rice or chickpea-based noodles. If you can’t find gluten-free, feel free to use any short pasta like penne or shell pasta, just adjust cooking time!
Ricotta Cheese: This adds creaminess. If you’re looking to reduce dairy, try cottage cheese or a vegan ricotta made from tofu blended with lemon juice and nutritional yeast. Both work great!
Cheeses: Mozzarella and Parmesan cheese top the soup beautifully. You can swap these with dairy-free cheese or omit them altogether for a lighter version.
How Can I Make Sure My Pasta Is Perfectly Cooked?
A common challenge is ensuring the pasta doesn’t become mushy. To achieve the right texture, add the broken gluten-free noodles about 30 minutes before serving when they only need a brief cooking period. Stir gently to help them separate.
- Covering the crockpot while the noodles cook keeps the heat in and cooks them evenly.
- Check doneness by tasting a piece. You want it al dente—firm but cooked through.
- If you’re reheating leftovers, remember gluten-free pasta can soak up liquid, so add a splash of broth if needed.
Crockpot Gluten-Free Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 1 lb ground beef or ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can tomato sauce
- 4 cups beef or chicken broth (preferably low sodium)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
For the Pasta and Cheese Layers:
- 8 oz gluten-free lasagna noodles, broken into bite-size pieces
- 1 (15 oz) container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
For Garnishing:
- Fresh basil leaves, for garnish (optional)
- Fresh parsley or dried Italian seasoning, for garnish (optional)
How Much Time Will You Need?
This delightful soup takes about 15 minutes of prep time, then you’ll cook it for 5 to 6 hours on low or 2 to 3 hours on high. Just a little patience, and you’ll have a warm, hearty meal!
Step-by-Step Instructions:
1. Brown The Meat:
In a large skillet over medium heat, add the ground beef or turkey, diced onion, and minced garlic. Cook until the meat is brown and the onion is soft and translucent. Don’t forget to drain any excess fat after cooking!
2. Add to The Crockpot:
Transfer the cooked meat mixture into your crockpot. This is where the magic happens!
3. Stir in the Tomatoes and Spices:
Pour in the crushed tomatoes, tomato sauce, and broth. Add the dried basil, oregano, thyme, salt, and black pepper. Give everything a good stir to mix the ingredients together well.
4. Cook the Soup:
Cover the crockpot and set it to cook on low for 5 to 6 hours or on high for 2 to 3 hours. Time to relax while it’s cooking!
5. Add the Noodles:
About 30 minutes before you’re ready to serve, carefully add the broken gluten-free lasagna noodles to the crockpot. Stir gently to evenly distribute the noodles throughout the soup.
6. Finish Cooking:
Cover again and let it cook for another 30 minutes or until the pasta is tender. The aroma will be irresistible!
7. Serve and Garnish:
When you’re ready to serve, ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese and a sprinkle of shredded mozzarella and Parmesan cheese.
8. Add Final Touches:
Garnish with fresh basil leaves and a sprinkle of parsley or Italian seasoning if you’d like. Serve hot, ideally with some gluten-free bread or a crisp side salad for a complete meal.
This soup captures the essence of lasagna in a comforting soup form, making it a perfect gluten-free option for family dinners or cozy nights in. Enjoy every spoonful!
Can I Use Different Types of Meat in This Recipe?
Absolutely! You can substitute ground beef or turkey with ground chicken, sausage, or even a meat alternative like lentils or crumbles for a vegetarian version. Just adjust the cooking time based on your choice.
What If I Can’t Find Gluten-Free Lasagna Noodles?
No worries! You can use any short pasta such as gluten-free penne or fusilli instead. Just keep an eye on the cooking time, as different pasta shapes may require varying cooking durations.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth if the soup thickens too much.
Can I Make This Soup in Advance?
Yes! You can prepare the soup a day in advance and let it cool before refrigeration. Just remember to add the noodles shortly before serving to keep them from becoming too soft.
Crockpot Gluten-Free Lasagna Soup
A cozy crockpot lasagna soup made with gluten-free noodles, savory tomato broth, and plenty of cheese—an easy, comforting dinner with all the flavors of classic lasagna.
Ingredients
- For the Soup Base:
- 1 lb ground beef or ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can tomato sauce
- 4 cups beef or chicken broth (preferably low sodium)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- For the Pasta and Cheese Layers:
- 8 oz gluten-free lasagna noodles, broken into bite-size pieces
- 1 (15 oz) container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- For Garnishing:
- Fresh basil leaves, for garnish (optional)
- Fresh parsley or dried Italian seasoning, for garnish (optional)
Instructions
- In a large skillet over medium heat, add the ground beef or turkey, diced onion, and minced garlic. Cook, breaking up the meat with a spoon, until the meat is browned and the onion is soft and translucent. Drain off any excess fat.
- Transfer the cooked meat mixture to the crockpot. Spread it out in an even layer so it’s ready for the liquids and seasonings.
- Pour in the crushed tomatoes, tomato sauce, and broth. Add the dried basil, oregano, thyme, salt, and black pepper. Stir everything together until the seasonings are well distributed.
- Cover the crockpot and cook on LOW for 5–6 hours or on HIGH for 2–3 hours, allowing the flavors to meld and the broth to become rich and savory.
- About 30 minutes before serving, stir in the broken gluten-free lasagna noodles. Gently push them down into the liquid so they’re mostly submerged.
- Cover again and continue cooking for about 30 minutes, or until the pasta is tender but still slightly firm to the bite (al dente). Stir once or twice during this time to help the noodles separate.
- When you’re ready to serve, ladle the hot soup into bowls. Top each bowl with a spoonful of ricotta, a sprinkle of shredded mozzarella, and a little grated Parmesan.
- Finish with fresh basil leaves and a sprinkle of parsley or Italian seasoning if you like. Serve immediately, ideally with gluten-free bread or a simple side salad.