How to Make a Simple Venison Lasagna Soup

Simple venison lasagna soup tastes like comfort in a bowl, and I want you to love it as much as we do. This is a great way to use your ground venison. I should say that it could give ya a little bit of heart burn with the tomatoes and the red pepper flakes. It doesn’t do that to me, but it did to my hubby. This truly does taste like lasagna, expecially when you top it with the ricotta and stir it in until creamy. Time for me to show you how I make it. 

Why I Love Cooking With Venison

I use venison any chance I get. My husband and boys hunt during hunting season, and they bring home food for our family. I know where the meat comes from. I trust it. It goes straight from farm to table. No preservatives. No unsure handling processes. Venison is wild. It is organic. It is truly free-range. It tastes clean. It cooks beautifully. And it makes the best wild game meat dishes. This soup proves it.

Ingredients for This Venison Lasagna Soup Recipe

• 2 tablespoons olive oil
  
• 2 pounds ground venison
  
• 1 small onion, diced
  
• 4 cloves fresh garlic, minced
  
• 5 teaspoons Italian seasoning
  
• ½ teaspoon red chili flakes
  
• 1 teaspoon salt
  
• 1 teaspoon black pepper
  
• 28-ounce can crushed tomatoes
  
• 1 large carton beef broth (about 5 cups) *chicken broth will work too
  
• 2 cups water
  
• 1 small can tomato paste
  
• 16-ounce package Italian jumbo shells or 8–10 lasagna noodles broken into smaller pieces
  
• ½ cup cream, milk, or half-and-half
  
• 3 cups spinach
  
• Ricotta cheese for topping
  
• Mozzarella cheese for topping
  
• Parmesan cheese for topping
  
• Fresh basil for topping
  
• Cottage cheese as a substitute for ricotta if you want extra protein
  

How to Make the Venison Lasagna Soup

Grab a large pot. Set it over medium-high heat. Add the olive oil. Add the ground venison, the onion, and the garlic. Brown everything until the meat cooks through and gets some color.

Add the tomato paste, Italian seasoning, chili flakes, salt, pepper, and spinach. Stir it for two minutes. Let the spinach wilt.

Pour in the crushed tomatoes, the beef broth, and the water. Stir. Bring the pot to a boil.

Add the broken lasagna noodles or the jumbo shells. Both work great. Any pasta works, honestly. Drop the heat to low but keep a gentle boil. Cook the pasta for about 12 minutes. The jumbo shells usually need the full time.

Turn off the heat. Stir in the half-and-half.

How to Serve Venison Lasagna Soup

Grab a bowl. Ladle soup into it. Add ricotta, mozzarella, parmesan, or cottage cheese. Cottage cheese tastes great and adds extra protein. Sprinkle fresh basil on top. Serve it with some crusty bread.

This soup gives all the cozy comfort food vibes. It reminds me of traditional lasagna, but it tastes lighter and fresher because of the venison. It’s simple. It’s filling. And it always brings everyone to the table.