Lasagna alla Vodka Soup

Course: Soup, Lunch, Dinner

Ingredients:

• 1 lb ground beef

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon crushed red pepper flakes (optional, for heat)

• 1 can (28 oz) crushed tomatoes

• 1 can (14 oz) diced tomatoes

• 1/4 cup tomato paste

• 1/4 cup vodka

• 4 cups beef or vegetable broth

• 2 cups water

• Salt and pepper, to taste

• 8 lasagna noodles, broken into small pieces

• 1 cup heavy cream

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• Fresh basil or parsley for garnish

Instructions:

1. In a large soup pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain excess fat.

2. Add the chopped onions to the pot and sauté until they become translucent. Add minced garlic, dried oregano, dried basil, and crushed red pepper flakes (if using). Cook for an additional 2-3 minutes, stirring frequently.

3. Stir in the crushed tomatoes, diced tomatoes, and tomato paste. Allow the mixture to simmer for 5 minutes.

4. Pour in the vodka and cook for an additional 2 minutes to burn off the alcohol.

5. Add the beef or vegetable broth and water to the pot. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes.

6. Add the broken lasagna noodles to the soup and let them cook until tender, usually around 10-12 minutes.

7. Stir in the heavy cream and let the soup simmer for an additional 5 minutes.

8. Just before serving, add the shredded mozzarella and grated Parmesan cheese, stirring until the cheese is melted and incorporated.

9. Ladle the soup into bowls and garnish with fresh basil or parsley.