Cheesy Short Rib and Sausage Lasagna Soup

[Photograph: Jennifer Olvera]

About the author: Jennifer Olvera is a veteran food and travel writer and author of Food Lovers' Guide to Chicago. Follow her on Twitter @olverajennifer.

Cheesy Short Rib and Sausage Lasagna Soup

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About This Recipe

Yield:serves 6
Active time:30 minutes
Total time:3 hours
Special equipment:Large, oven-safe stockpot or Dutch oven
This recipe appears in: Sunday Supper: Cheesy Short Rib and Sausage Lasagna Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless short ribs
  • Kosher salt and freshly ground black pepper
  • 1/2 pound hot or sweet Italian sausage, casings removed
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 red bell pepper, finely chopped (about 1 cup)
  • 3 medium cloves of garlic, minced (about 1 tablespoon
  • 1 1/2 cups dry red wine
  • 1 (28-ounce) can diced tomatoes with juice
  • 6 cups homemade or store-bought low-sodium chicken stock
  • 1 tablespoon dried Italian seasoning mix
  • 1/4 teaspoon crushed red pepper
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 8 ounces dried ditalini or small fusilli pasta
  • 1/2 cup ricotta cheese
  • 1/3 cup shredded Parmesan cheese
  • 1/4 cup shredded Asiago cheese
  • 1 cup shredded mozzarella cheese (About 5 ounces)
  • 1 teaspoon grated zest from 1 lemon

Procedures

  1. 1

    Adjust oven rack to lower-middle position and preheat oven to 300°F.

  2. 2

    Heat oil over medium-high heat in a large, oven-safe stockpot or Dutch oven. Generously season short ribs with salt and pepper. When oil is shimmering, brown short ribs on all sides until golden brown, about 6 minutes total. Remove meat and transfer to a platter.

  3. 3

    Add Italian sausage and brown, breaking up into little bits, until nearly cooked through, about 6 minutes. Add onions, bell pepper and garlic to pan and sauté, stirring periodically, until softened, 6 to 7 minutes. Return short ribs to pan. Add wine, tomatoes, chicken stock, Italian seasoning, crushed red pepper, bay leaves and thyme. Season with about 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a boil. Cover and transfer to oven to cook until meat is fork tender, about 2 1/2 hours.

  4. 4

    Remove from oven and transfer pot to stovetop. Shred short ribs using two forks. Remove and discard bay leaves and thyme springs. Return to a boil over medium-high heat. Add pasta and cook according to package directions until still slightly firm. Meanwhile, combine ricotta, Parmesan, Asiago, mozzarella, and lemon zest in a medium bowl. Season with salt and pepper, to taste.

  5. 5

    Remove soup from heat. Taste and adjust seasoning, if needed. Spoon into individual bowls, top with a generous dollop of cheese mixture and serve immediately.

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