This Aldi brand sauce, typically used for penne alla vodka, features a blend of Italian tomatoes, heavy cream, olive oil, onion, parmesan and Romano cheeses, garlic, vodka, basil, and oregano. To transform it into a soup, the key step is to thin the sauce appropriately. Use chicken or vegetable stock for an ideal blend, although beef or mushroom stock can add depth. Pour the stock into the sauce, adjusting the consistency as needed. Starting with more stock is wise, as you can always reduce it further on the stove.
For an added flavor boost, consider sautéing aromatics such as carrots, celery, onion, and garlic in the pot before adding the vodka sauce and stock. Since the ingredients are already cooked, the soup won’t require extensive cooking time. However, let everything simmer briefly to allow the flavors to meld beautifully.
How to personalize your vodka sauce soup
One of the most enjoyable aspects of making soup is the freedom to experiment with ingredients. If you prefer to include a protein, consider adding crumbled sausage, shredded chicken, mini meatballs, cubed ham, or legumes like cannellini beans or chickpeas. Ensure that any meats are cooked beforehand.
When it comes to vegetables, the options are extensive. Leafy greens like spinach or kale, as well as traditional minestrone veggies such as green beans, zucchini, and peas, work well. If using mushroom broth, complement it with sliced creminis or portobellos. If you decide to cook the pasta in the soup rather than separately, you’ll want to add a bit more stock since the pasta will require extra boiling time. Alternatively, introduce torn pieces of Italian bread for a twist on pappa al pomodoro, a classic Tuscan tomato and bread soup.
Finish each bowl with a sprinkle of grated parmesan or Romano cheese and consider adding a dollop of ricotta, tailored to your chosen ingredients. Savor alongside a glass of wine that complements the Italian theme, but avoid acidic or tannic reds like Chianti or Montepulciano, as they don’t pair well with vodka sauce.
