Hearty Beef Short Rib Lasagna Soup in Just 1 Pot

You know those days when you’re craving the cozy, cheesy goodness of lasagna but don’t want to fuss with all those layers? That’s exactly why my beef short rib lasagna soup was born. It’s got all the soul-warming flavors of your favorite Italian casserole, but in a big, bubbling pot of comfort that practically makes itself. The tender short ribs melt into the rich tomato broth, while those broken lasagna noodles soak up all that deliciousness – it’s like a hug in a bowl!

This soup became our family’s go-to Sunday supper last winter when my youngest declared it “better than regular lasagna” (and trust me, that kid never turns down pasta). What I love most is how the long simmer transforms those tough ribs into fall-apart tender bites that make every spoonful special. Plus, that moment when you dollop on the ricotta and watch it swirl into the hot broth? Pure magic.

Why You’ll Love This Beef Short Rib Lasagna Soup

Oh friends, this isn’t just soup – it’s a big warm hug in a bowl that’ll make your taste buds dance! Let me tell you why this recipe never leaves my winter rotation:

Hearty and Comforting

Imagine tender beef short ribs that literally fall apart at the touch of your spoon, swirling in a rich tomato broth with those perfect al dente lasagna noodles. The combination of melty mozzarella, creamy ricotta, and nutty parmesan? Pure comfort food magic that satisfies like a full lasagna without all the layering work.

Easy to Make

Here’s the beautiful part – after about 20 minutes of chopping and browning, your kitchen does most of the work! That hour of simmering time is when the magic happens – the meat becomes fork-tender while you put your feet up (or heck, fold some laundry if you must). One pot means less cleanup too – my kind of cooking!

Ingredients for Beef Short Rib Lasagna Soup

Okay, let’s talk ingredients – and I promise, nothing too fancy here! This is all about building deep flavor with simple stuff you probably already have. Just a few notes before we dive in:

The Meat

• 1 lb beef short ribs (bone-in for extra flavor, but boneless works too – just reduce simmer time by 15 minutes)
• Pro tip: Ask your butcher for English-cut short ribs – they’re meatier and perfect for soups!

The Veggie Base

• 1 large onion, diced (yellow or white – whatever’s in your pantry)
• 3 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
• 1 carrot, diced (no need to peel – just scrub it clean)
• 1 celery stalk, diced (use those inner leafy bits too – extra flavor!)

The Liquid Gold

• 1 can (28 oz) crushed tomatoes (San Marzano if you’re feeling fancy)
• 4 cups beef broth (low-sodium so you can control the salt)
• Secret weapon: Save 1/2 cup pasta water when cooking the noodles – it thickens the soup perfectly!

The Cheesy Finish

• 8 lasagna noodles, broken by hand (about 2-inch pieces – rustic is good!)
• 1 cup ricotta (whole milk for creaminess)
• 1/2 cup grated Parmesan (the real stuff, not the green can)
• 2 cups shredded mozzarella (I like whole milk for that perfect stretch)

How to Make Beef Short Rib Lasagna Soup

Alright, let’s get cooking! This soup comes together like a dream – just follow these simple steps and you’ll have a pot of pure comfort in no time.

Browning the Short Ribs

First things first – grab your heaviest pot (I use my enameled Dutch oven) and heat it over medium-high. Pat those short ribs dry with paper towels – this is key for getting that beautiful crust! Add just a drizzle of olive oil and sear the ribs for about 4 minutes per side until they’re deeply browned. Don’t crowd the pan – work in batches if needed. Those crispy bits stuck to the bottom? That’s liquid gold we’ll use later!

Building the Soup Base

Reduce the heat to medium and toss in your diced onion, garlic, carrot, and celery. Scrape up all those delicious browned bits as the veggies soften – about 5 minutes should do it. When they’re just starting to caramelize, pour in your crushed tomatoes and beef broth. The acidity from the tomatoes will help deglaze every last bit of flavor from the pan. Give it a good stir – can you smell that? Pure heaven!

Simmering and Shredding

Now the easy part – return the short ribs to the pot, cover, and let it all simmer gently for 1 hour. Set a timer and walk away! When the meat pulls away from the bone with no resistance, you’re golden. Fish out the ribs (careful, they’re hot!) and use two forks to shred the tender beef. Discard any bones or tough bits, then return all that luscious meat to the pot.

Adding Noodles and Cheese

Break your lasagna noodles into rustic pieces right into the simmering soup – no need to be perfect! Cook for about 10 minutes until al dente (they’ll continue softening in the hot broth). Here comes the best part – ladle into bowls and top with dollops of ricotta, a shower of parmesan, and handfuls of melty mozzarella. Let everyone stir in their own cheese for maximum creaminess!

Tips for the Best Beef Short Rib Lasagna Soup

Want to take your soup from good to “wow, can I have seconds”? Here are my foolproof secrets after making this dozens of times:

First – let it rest! That 10-minute sit time after adding the noodles is crucial. The broth thickens just right and the flavors marry beautifully. I usually cover it and use this time to set the table or make garlic bread.

Fresh herbs make all the difference if you have them. Swap the dried oregano and basil for 1 tbsp each of fresh right at the end. The aroma alone is worth it!

Season in layers – taste after browning the meat, after adding broth, and again before serving. I often add an extra pinch of salt and pepper at the end with a splash of red wine vinegar to brighten everything up.

Oh, and don’t skip the cheese topping – it’s not just garnish! The ricotta melts into creamy ribbons that make every bite luxurious.

Variations to Try

Listen, I love the original version, but some nights call for a little creativity! Here are my favorite twists when I’m feeling adventurous (or just cleaning out the fridge):

For a veggie boost, toss in a couple handfuls of fresh spinach or kale during the last 5 minutes of cooking. It wilts down perfectly and makes me feel slightly virtuous about all that cheese. Mushroom lovers – sauté some creminis with the onions for an earthy depth.

Short on time? Swap the ribs for 1 lb ground beef or Italian sausage (brown it first, of course). You’ll lose some of that slow-cooked richness, but gain a 30-minute weeknight dinner. My cousin swears by adding a spoonful of pesto at the end – I haven’t tried it yet, but her food is usually amazing!

Serving and Storing Beef Short Rib Lasagna Soup

Oh, the best part – serving this beauty up! I always grab my biggest soup bowls because let’s be honest, no one wants a small portion of this comfort. A hunk of crusty garlic bread on the side is non-negotiable in our house – perfect for sopping up every last drop of that rich broth. My kids love when I sprinkle extra mozzarella on top and pop it under the broiler for a minute – those crispy cheese edges? Chef’s kiss!

Now, leftovers (if you’re lucky enough to have any) keep beautifully in the fridge for 3-4 days. The noodles will soak up more broth, so just add a splash of water or broth when reheating. Freezing works too – just leave out the ricotta topping and add it fresh when serving. Pro tip: freeze individual portions for quick lunches – just microwave and top with cheese for instant comfort!

Nutritional Information

Here’s the scoop on what’s in each comforting bowl of this beef short rib lasagna soup (based on 6 servings): About 450 calories with a hearty 30g of protein to keep you full. The real magic? That perfect balance of 40g carbs (from those luscious noodles) and 20g fat (thank you, cheesy goodness!). Now, full disclosure – these numbers can vary based on your exact ingredients, especially the cheese amounts (I won’t judge if you go heavy on the mozzarella!). The soup packs 4g fiber from the veggies and tomatoes, along with 900mg sodium – so if you’re watching salt, definitely use low-sodium broth. At the end of the day, this is soul food, not salad – but hey, there are carrots in there!

Frequently Asked Questions

Can I use oven-ready lasagna noodles?
Absolutely! The no-boil kind work great – just add them to the soup about 15 minutes before serving instead of 10. They’ll soak up more broth, so you might need to add an extra 1/2 cup of liquid. I actually prefer the texture this way – they stay slightly firmer than regular noodles.

How to make it dairy-free?
Easy peasy! Skip the cheese toppings and use nutritional yeast for that umami kick instead. For creaminess, stir in a dollop of cashew cream or coconut milk at the end. The soup base is naturally dairy-free, so you’re really just missing the cheesy finish (but it’s still delicious!).

Can I freeze leftovers?
You bet – just leave off the ricotta topping first! The soup freezes beautifully for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove with a splash of broth. Add fresh cheese when serving – that melty texture makes all the difference.

Share Your Experience

Did this beef short rib lasagna soup become your new comfort food obsession like it did for my family? I’d love to hear how yours turned out! Snap a cheesy, steamy photo and tag me – nothing makes me happier than seeing your soup success stories. And if you’re feeling generous, leave a rating below – your feedback helps other home cooks discover this cozy gem!

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