The Ultimate (Vodka) Lasagne Soup
Lasagne, but make it soup!
All the comforting, cheesy, and saucy goodness of the classic dish comes together in this warm, hearty bowl. This lasagne soup delivers the rich, layered flavours you love - no oven required.
It’s a quicker, easier take on a timeless favourite, perfect for cozy nights or impressing guests with something unique. Bonus points for being endlessly customisable, so you can tweak it to suit your cravings.
Hey, I'm Verna!
About this recipe
This isn’t just any lasagne soup - it’s the ultimate lasagne soup, and here’s why.
Not only does it bring together rich, herby tomato broth, tender pasta, and melty cheese to perfectly capture the lasagne vibe in a spoonable form, but there’s a secret ingredient that takes it to the next level: vodka!
Inspired by the magic of the classic pasta alla vodka, I’ve added a splash of vodka to the tomato-based sauce.
Why is vodka necessary for this recipe?
Technically, you don’t have to include vodka in this recipe, but here’s why you absolutely should: vodka has an incredible knack for enhancing the flavours of tomatoes and cream.
It brings out their natural richness, creating a sauce that’s irresistibly smooth and complex. This simple addition doesn’t just make the soup taste good - it makes it taste elevated.
A splash of vodka takes this dish to the next level by balancing the tangy acidity of the tomatoes, softening the creaminess, and tying all the flavours together into something subtly luxurious yet endlessly comforting.
Quicker than traditional lasagna...
This version is also a breeze to make, making it perfect for weeknights especially for corporate girlies (and boys) and busy mums (and dads) that are tired and short on time.
And the best part? This recipe is highly customisable.
Swap the proteins, try different cheeses, or make it vegetarian (yes, the vodka still works its magic). No matter how you tweak it, you’re guaranteed a bowl of rich, satisfying flavour in every bite.
Ingredients
- 5-6 lasagne sheets, broken into bite-sized pieces
- 500g beef mince
- 1 brown onion, finely chopped
- 3 cloves garlic, minced
- 1/2 tbsp Italian seasoning
- 1 tsp chilli flakes (optional)
- 1 litre vegetable stock
- 750ml good quality passata
- 150ml double cream
- 1 ball mozzarella, torn
- A mountain of Parmesan, grated (you decide how much!)
- Salt and pepper, to taste
- Fresh basil, for garnish
Pair it with
Instructions
Step 1: Sauté the aromatics and beef
- Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat.
- Add the finely chopped brown onion and minced garlic, stirring frequently for about 2-3 minutes, until softened and fragrant.
- Add the beef mince to the pot, breaking it apart with a wooden spoon as it cooks. Cook until the beef is browned and no pink remains.
- Sprinkle in the Italian seasoning, chilli flakes (if you like a little spice), and a pinch of salt and pepper. Stir well to coat the beef in the spices.
Step 2: Add the liquids
- Pour in the passata and vegetable stock, stirring to combine with the beef mixture.
- Bring the soup to a gentle simmer over medium heat. The rich tomato base is what gives the lasagne soup its classic flavour.
Step 3: Add the lasagne sheets
- Break the lasagne sheets into bite-sized pieces (about 2-3 inches each) and add them to the simmering soup.
- Stir occasionally to prevent the pasta from sticking together or to the bottom of the pot. Cook for 10-12 minutes or until the pasta is tender.
Step 4: Add the cream and cheeses
- Reduce the heat to low and stir in the double cream and sprinkle in half of the grated Parmesan cheese, stirring until it melts into the soup for a rich, cheesy flavour.
- Also tear the ball of mozzarella into chunks and add it to the soup. Let it sit for a minute or two so the cheese melts slightly, creating deliciously gooey pockets throughout.
Step 5: Serve and garnish
- Ladle the soup into bowls while it’s hot and bubbly. Top each bowl with more grated Parmesan and or mozzarella, and garnish with some fresh basil leaves.
- Serve immediately with crusty bread for dipping and enjoy the ultimate lasagne experience in soup form!
Tips:
- Stir the pasta often: This prevents the lasagne sheets from sticking together as they cook in the soup.
- Use good quality passata: The tomato base is the heart of this soup, so choose a high-quality passata for the best flavour.
- Don’t skimp on the cheese: The combination of Parmesan and mozzarella is what makes this soup extra indulgent. Feel free to sprinkle on as much as you like!
- Make it your own: Add spinach, mushrooms, or even a dollop of ricotta on top for extra flair.
FAQs
1. Can I make this vegetarian?
Absolutely! Swap the beef mince for plant-based mince or lentils and use vegetable stock.
2. Can I use other types of pasta?
Yes, any pasta shape will work, but broken lasagne sheets give that authentic lasagne vibe.
3. How do I store leftovers?
Cool the soup completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of stock or water if it thickens too much.
4. Can I freeze lasagne soup?
Yes! Freeze it without the cream for up to 3 months. Thaw overnight in the fridge and stir in the cream when reheating.
Video demonstration
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