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deconstructed lasagna in soup with a vodka cream base
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5 from 1 vote

Lasagna Soup Alla Vodka

Deconstructed lasagna in soup form with a vodka cream base
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Equipment

  • Soup pot or dutch oven
  • Cutting board

Ingredients

  • 1.5 lbs lean ground meat beef, turkey, chicken, sausage
  • 1 medium onion diced (approx 1.5 cups)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 4-5 cloves garlic minced (approx 1 tbsp)
  • 28 oz. crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup vodka
  • 4-5 cups broth vegetable or chicken
  • 8 lasagna noodles broken into pieces and cooked according to package instructions
  • 1/2 cup heavy cream
  • 2 tsp salt
  • 1/2 tsp black pepper or crushed red pepper for more spice
  • 15 leaves fresh basil rough chopped or torn
  • ricotta cheese, grated parmesan and chopped parsley for serving

Instructions

  • Melt butter and heat olive oil in a large soup pot or Dutch oven.
  • When hot saute onion for 1-2 minutes to let them sweat then add ground meat and garlic. Cook until meat has browned.
  • Add vodka and reduce by half (3-4 minutes).
  • Add tomato paste, crushed tomatoes, salt, pepper, and 4 cups of broth. Bring to a boil then simmer covered for 20-25 minutes.
  • While the soup is simmering, cook lasagna noodles as directed on package.
  • Adjust seasoning as necessary then add heavy cream and basil. If soup feels too thick slowly add in more broth until desired consistency is reached.
  • Stir in the cooked lasagna noodles.
  • Serve with ricotta cheese, grated parmesan and chopped parsley.