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5 from 1 vote

Gluten Free Crock Pot Lasagna Soup

You have to try this delicious gluten free crock pot lasagna soup recipe! This soup tastes just like lasagna without all the work.
Prep Time15 mins
Cook Time6 hrs 30 mins
Total Time6 hrs 45 mins
Course: Soup
Cuisine: Italian
Keyword: Gluten Free Crock Pot Lasagna Soup
Servings: 6
Calories: 617kcal
Author: Eating on a Dime


  • 1 lb. ground beef
  • 1/2 onion diced
  • 1 red bell pepper diced
  • 1 can petite diced tomatoes 14.5 oz can
  • 1 can crushed tomatoes 28 oz can
  • 1 teaspoon minced garlic
  • 1 tablespoon Italian Seasoning
  • 6 cups beef broth 1 carton
  • 12 oz Gluten Free Rotini pasta
  • 1/2 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 1 cup parmesan cheese shredded


  • Brown the ground beef in a large sauce pan and drain off in excess grease.
  • Place the ground beef, onion, red bell pepper, diced tomatoes, crushed tomatoes, garlic, Italian seasoning and beef broth in a 6 quart crock pot.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • Stir in the uncooked gluten free pasta. Cover and switch the crock pot to the high setting. Cook for 20-40 minutes until the noodles are cooked through and cooked to the tenderness that you prefer.
  • Spoon into bowls. Top with a tablespoon of ricotta cheese, and a handful of mozzarella and parmesan cheese.
  • Enjoy!


Each crock pot cooks differently so adjust the cooking time based on how your crock pot cooks.
Refrigerate the leftovers in an air tight container for up to 5-7 days.


Calories: 617kcal | Carbohydrates: 55g | Protein: 36g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1552mg | Potassium: 840mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1268IU | Vitamin C: 38mg | Calcium: 425mg | Iron: 5mg