Cheesy Short Rib And Sausage Lasagna Soup Recipe

• 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

1. Adjust oven rack to lower-middle position and preheat oven to 300u0b0F.
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. 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 saute, 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. 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. 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.

olive oil, short ribs, kosher salt, sweet italian sausage, onion, red bell pepper, garlic, red wine, tomatoes, chicken, italian seasoning mix, red pepper, bay leaves, thyme, pasta, ricotta cheese, parmesan cheese, cheese, mozzarella cheese, lemon

Taken from www.seriouseats.com/recipes/2013/03/short-rib-pasta-lasagna-soup-recipe.html (may not work)