Brown the sausage

• Heat the olive oil in a stockpot over medium heat.
• Add the Italian sausage and cook, breaking it up, until browned.

Build the base

• Add the onion and cook until softened.
• Stir in the garlic and tomato paste and cook until darkened.

Deglaze with vodka

• Pour in the vodka and scrape up the browned bits.
• Simmer until the alcohol cooks off.

Simmer the soup

• Add the crushed tomatoes and chicken stock.
• Season with salt and black pepper and bring to a simmer.

Cook the lasagna sheets

• Add the broken lasagna sheets to the simmering soup.
• Cook until the pasta is tender.

Make it creamy and cheesy

• Stir in the heavy cream and parmesan.
• Add the mozzarella and stir until melted.

Serve

• Ladle the soup into bowls.
• Top with basil and extra parmesan.