How to Cook Short Rib and Lasagna Soup

Serves: 6

Preparation time: 15 mins

Cooking time: 3 hours

Ingredients needed to make Short Rib and Lasagna Soup:

• 1 lb short ribs, boneless
• ½ lb hot Italian sausage, casings peeled off
• 8 oz dried ditalini pasta
• 1 red bell pepper, finely chopped
• 1 medium onion, finely chopped
• 3 garlic cloves, peeled and minced
• 1 can (28 oz) diced tomatoes, juice reserved
• ¼ cup Asiago cheese, shredded
• 1/3 cup Parmesan cheese, shredded
• ½ cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1 tsp freshly grated lemon zest
• 6 cups low-sodium chicken stock
• 1 ½ cups dry red wine
• 4 fresh thyme sprigs
• ¼ tsp red pepper flakes, crushed
• 1 tbsp dried Italian seasoning
• 2 bay leaves
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper to taste

Cooking instructions for Short Rib and Lasagna Soup:

• Place a rack at slightly lower position within an oven and warm it up to 300 degrees F.
• Drizzle oil in a large oven-proof pot and heat it over moderately high heat until it shimmers.
• Meanwhile, rub a dash of seasonings all over the short ribs and place them into the hot pot.
• Cook them for about 6 minutes, stirring often, until they brown evenly and transfer them onto a plate.
• Toss the sausages into the same pan and stir fry for about 6 minutes, until they brown and are properly cooked.
• Stir in the garlic, bell pepper as well as onions and continue to stir fry for another 6 minutes, stirring at times, until they soften.
• Return the meat back into the pot and add a splash of red wine.
• Empty the can of diced tomatoes into the pot, along with its juices and pour in the chicken stock.
• Sprinkle the crushed red pepper flakes, thyme, Italian seasonings as well as seasonings into it and drop in the bay leaves.
• Stir them all together and continue to cook the mixture until it starts boiling.
• Place a lid on top and place it in an oven to roast for 2 ½ hours, or until the meat appears soft when teased with a fork.
• Turn off the oven and place the pot back onto the stovetop.
• Transfer the meat onto a chopping board and pull the meat away from the bones using a couple of forks.
• Throw away the thyme sprigs as well as bay leaves and dump the shredded meat back into the soup.
• Bring the soup back to a boil over moderately high flame and stir in the uncooked pasta.
• Cook the pasta in the soup until cooked al dente.
• Place the types of cheese and grated lemon zest in a bowl and stir them all together, along with a dash of seasonings until well combined.
• Turn off the heat and adjust the seasonings in the soup.
• Ladle it into serving bowls and sprinkle some of the cheese mixture on top of each serving.
• Serve right away.

Image credit: Wikimedia Commons

Last Updated on April 3, 2013 by