How To Make Gluten-Free Crockpot Lasagna Soup

gluten-free pasta

🥗Healthier: zucchini noodles

💰Cheaper: regular pasta

Zucchini noodles reduce carbs while maintaining texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while still melting well.

Dice the onion.

Cook the pork sausage with the diced onion until browned.

Add garlic to the sausage and onion mixture.

Add the cooked mixture to the bottom of the slow cooker.

Add crushed tomatoes, marinara sauce, chicken broth, salt, parsley, basil, oregano, pepper, crushed red pepper flakes, and a bay leaf to the slow cooker, stirring well.

Cover the slow cooker and let it cook on high for 3 to 4 hours or low for 6 to 8 hours.

Combine ricotta cheese, mozzarella cheese, and Parmesan cheese in a bowl, stirring until well blended. Store in the fridge until ready to use.

About 30 minutes before serving, break apart the lasagna noodles and add them to the soup, covering and letting it cook for an additional 30 minutes until the noodles are softened.

Serve with a dollop of the ricotta cheese mixture or blend the ricotta cheese mixture into the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens