Short Rib Lasagna Soup
Ingredients
2 lbs beef short ribs
Salt & pepper, to taste
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can (28 oz) crushed tomatoes
4 cups beef broth
1 cup red wine (optional)
2 tsp dried oregano
2 tsp dried basil
1/2 tsp red pepper flakes (optional)
8 lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil (optional, for garnish)
Step-by-Step Instructions
1. Brown the Short Ribs
Season short ribs with salt and pepper.
Heat olive oil in a large pot over medium-high heat.
Brown short ribs on all sides, about 3–4 minutes per side.
Remove ribs and set aside.
2. Sauté the Vegetables
In the same pot, add onion, carrots, and celery.
Sauté until softened, about 5 minutes.
Add garlic and cook for 1 minute.
3. Build the Soup
Add crushed tomatoes, beef broth, red wine (if using), oregano, basil, and red pepper flakes.
Return short ribs to the pot.
Bring to a boil, then reduce heat to low.
Cover and simmer for 2–2.5 hours, until the meat is tender and falling off the bone.
4. Shred the Short Ribs
Remove short ribs and shred the meat.
Discard bones and return shredded meat to the pot.
5. Add Lasagna Noodles
Add broken lasagna noodles to the soup.
Cook for 10–12 minutes, until noodles are tender.
6. Serve
Ladle soup into bowls.
Add a dollop of ricotta and sprinkle mozzarella and Parmesan on top.
Garnish with fresh basil.
Short Rib Lasagna Soup
