8 lasagna noodles, broken 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
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 beef and garlic. Saute until beef is brown. Add vodka and reduce by half (4-5 minutes).
Add tomato paste, crushed tomatoes, salt, pepper, and 4 cups of broth.
Bring to a boil then simmer covered for 25 minutes.
While the soup is simmering, cook lasagna noodles as directed on package.
Adjust seasoning as necessary then add 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.
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