Ingredients
Equipment
Method
Brown the sausage and start the soup
- Brown and drain the Italian sausage, then add it to the crockpot with the diced onion and minced garlic, stirring to combine. The mixture should look crumbly and lightly browned on the sausage pieces.
- Add the crushed tomatoes, diced tomatoes, chicken broth (certified GF), tomato paste, Italian seasoning, dried basil, and red pepper flakes to the crockpot. Scrape the sides so the tomato paste dissolves into the broth.
Slow-cook and add gluten-free pasta
- Cook on Low for 5-7 hours, or on High for 2.5-3 hours. Stop when the broth is bubbling gently and the onions are tender.
- In the last 30-35 minutes, increase to High if needed and add the broken gluten-free lasagna noodles or GF penne. Add while stirring so the pasta doesn’t clump.
- Cook until the GF pasta is tender, checking frequently because GF pasta can overcook. Look for pasta pieces that are soft through the center but not mushy.
Season and make the cheese dollop
- Season the soup with salt and pepper to taste. Taste the broth and adjust until the tomato flavor pops.
- Mix the cheese dollop ingredients by combining ricotta, shredded mozzarella, parmesan, and fresh basil. The mixture should be thick and scoopable for a dollop.
- Serve the soup in bowls with a generous dollop of the cheese mixture. The cheese should soften on contact so it partially melts into the hot broth.
Notes
Pro tip: add the gluten-free pasta only in the final 30-35 minutes and check frequently, since GF pasta goes from tender to mush quickly. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently on the stove or in the microwave. Freezing is not recommended for best pasta texture. Dietary swap: use mild or spicy Italian sausage to control heat without changing the soup base.