This Lasagna alla Vodka Soup is a rich, comforting twist on two Italian favorites—lasagna and vodka sauce—blended into one creamy, cheesy, noodle-filled bowl of heaven. It’s your new favorite cozy dinner in a pot!

This is an image of 2 bowls of lasagna alla vodka soup. There is a spoon resting in each bowl and basil on the side.
Screenshot
This is an image of 2 bowls of lasagna alla vodka soup. There is a spoon resting in each bowl and basil on the side.

Lasagna alla Vodka Soup

This Lasagna alla Vodka Soup is a rich, comforting twist on two Italian favorites—lasagna and vodka sauce—blended into one creamy, cheesy, noodle-filled bowl of heaven. It’s your new favorite cozy dinner in a pot!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Servings 6

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 28 oz can crushed tomatoes
  • 1 14 oz can 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 mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • Fresh basil or parsley for garnish

Instructions
 

  • In a large soup pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain excess fat.
  • 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.
  • Stir in the crushed tomatoes, diced tomatoes, and tomato paste. Allow the mixture to simmer for 5 minutes.
  • Pour in the vodka and cook for an additional 2 minutes to burn off the alcohol.
  • 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.
  • Add the broken lasagna noodles to the soup and let them cook until tender, usually around 10-12 minutes.
  • Stir in the heavy cream and let the soup simmer for an additional 5 minutes.
  • Just before serving, add the shredded mozzarella and grated Parmesan cheese, stirring until the cheese is melted and incorporated.
  • Ladle the soup into bowls and garnish with fresh basil or parsley.