venison lasagna soup recipe
Jennifer Danella

Wild Game Recipe: Venison Lasagna Soup

How about a hearty soup for dinner tonight? I've got a recipe for an amazing Venison Lasagna Soup that's packed with traditional Italian ingredients and perfect for a family meal. It's all made in one pot, so despite the amount of ingredients, there really isn't a whole lot of work involved once you get things simmering. You'll appreciate the combo of ground venison and Italian sausage, which helps set the stage for a great, wholesome soup that's going to satisfy just about anyone who's hungry.

Be sure to check out my new cookbook, The Weekend Wild Game Cookbook: Easy, Everyday Meals for Hunters and Their Families, available on Amazon.

Venison Lasagna Soup Recipe

1 pound ground venison
1 pound mild Italian sausage
1 large yellow onion, diced
1 tablespoon minced garlic
1 12 ounce can tomato paste
1 14ounce cans petite-diced tomatoes
6 cups low sodium chicken broth
10 lasagna noodles (uncooked), broken into pieces
2 teaspoons dried parsley
1 teaspoon dried oregano
1/2 teaspoon of salt
1/4 teaspoon black pepper
1/4-teaspoon red pepper flakes (optional)
1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
1/2 cup freshly grated Parmesan cheese, plus more for serving
10 ounces ricotta cheese, for serving

1 jar marinara sauce

Venison Lasagna Soup Recipe Directions

1. In a large Dutch oven over medium high heat, begin to brown the venison and Italian sausage over medium heat for 5 minutes. Crumble the meat as it cooks.
2. Add in the diced onion and cook for another 5 minutes, or until the onions start to become translucent and the meat is browned.
3. Add in garlic and cook until fragrant.
4. Add in the tomato paste and cook for 3 minutes.
5. Pour in chicken broth, petite diced tomatoes with juices, uncooked pasta, and seasonings. Add in oregano, parsley basil, salt, pepper and red pepper flakes if desired. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
6. Place into a bowl then top with a spoonful of ricotta cheese, grated parmesan and basil to garnish.