Description
A comforting and hearty Gluten Free Crock Pot Lasagna Soup that combines classic lasagna flavors into a warm, easy-to-make soup perfect for busy days. Made with ground beef, diced tomatoes, gluten free pasta, and topped with a blend of ricotta, mozzarella, and parmesan cheeses, this dish offers a deliciously satisfying meal with minimal effort.
Ingredients
Scale
Main Ingredients
- 1 lb. ground beef
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 can petite diced tomatoes (14.5 oz)
- 1 can crushed tomatoes (28 oz)
- 1 teaspoon minced garlic
- 1 tablespoon Italian seasoning
- 6 cups beef broth
- 12 oz gluten free rotini pasta
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
Instructions
- Brown the Ground Beef. In a large saucepan, cook the ground beef until browned and cooked through. Drain off any excess grease to prevent the soup from becoming too oily.
- Combine Ingredients in Crock Pot. Transfer the browned ground beef to a 6-quart crock pot along with the diced onion, red bell pepper, petite diced tomatoes, crushed tomatoes, minced garlic, Italian seasoning, and beef broth. Stir everything to combine.
- Cook the Soup Base. Cover the crock pot and cook the mixture on low for 6 to 8 hours, or on high for 3 to 4 hours, allowing the flavors to meld together.
- Add Gluten Free Pasta. Stir in the uncooked gluten free rotini pasta, cover again, and set the crock pot to the high setting. Cook for an additional 20 to 40 minutes, or until the pasta is tender to your liking.
- Serve with Cheese Toppings. Spoon the soup into bowls, topping each serving with a tablespoon of ricotta cheese and a generous handful of shredded mozzarella and parmesan cheeses.
- Enjoy! Serve warm and enjoy this delicious gluten free lasagna soup.
Notes
- For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
- Ensure the pasta is gluten free to maintain the gluten free status of the soup.
- If you prefer a thicker soup, reduce the amount of beef broth slightly.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This soup can also be frozen for up to 2 months; reheat gently and stir well before serving.
