I originally made this back in April on a cold rainy day, but never got around to posting it. I thought I’d missed my chance to publish it for this year. But here we are, almost June 1, and it’s still cold and rainy. And what tastes better than soup on a cold and dreary day. This soup tastes amazing on the second day, if you can wait that long.
Lasagne soup with short ribs, sausage and cheese
Adapted from seriouseats.com
2 Tbsp Olive Oil
1 pound Boneless Short Ribs
Kosher Salt And Freshly Ground Black Pepper
½ 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 ½ cups Dry Red Wine
1 (28-ounce) Can Diced Tomatoes With Juice
6 cups Low-Sodium Chicken Stock
1 tsp Fennel Seeds
1 Tbsp Dried Italian Seasoning Mix
¼ tsp Crushed Red Pepper
2 Bay Leaves
4 Sprigs Fresh Thyme
8 sheets Lasagne Noodles, (do not use no-boil) wrapped in a towel and broken against a counter edge
½ cup Ricotta Cheese
⅓ cup Shredded Parmesan Cheese
¼ cup Shredded Asiago Cheese
1 cup Shredded Mozzarella Cheese (About 5 Ounces)
1 tsp Grated Zest From 1 Lemon
Pitted green olives (optional)
Adjust oven rack to lower-middle position and preheat oven to 300°F.
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.
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, fennel seed, Italian seasoning, crushed red pepper, bay leaves and thyme. Season with about ¾ teaspoon kosher salt and ½ teaspoon black pepper. Bring to a boil. Cover and transfer to oven to cook until meat is fork tender, about 2 ½ hours.
Remove from oven and transfer pot to stovetop. Shred short ribs using two forks. Remove and discard bay leaves and thyme springs. At this point you could refrigerate until the next day.
When ready to serve, return the soup 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.
Remove soup from heat. Taste and adjust seasoning, if needed. Spoon into individual bowls, top with a generous dollop of cheese mixture and garnish with olives and serve.