Go Back
KeepItSimpleAnnaSue

Simple Venison Lasagna Soup

This soup truly taste like lasagna and it is great way to use your ground venison. It is hearty, flavorful, and cozy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course: Main Course, Soup
Ingredients Method

Ingredients
  

  • 2 lbs. ground venison
  • 1 diced yellow onion
  • 4 cloves of minced garlic
  • 5 tsp. Italian Seasoning
  • ½ tsp. red pepper chili flakes
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 28 oz. can of crushed tomatoes
  • 1 small can of tomato paste
  • 1 carton of beef broth (about 5 cups)
  • 2 cups water
  • 1 16 oz. pkg. of Italian Jumbo Shells or 8-10 lasagna noodle broken into smaller pieces
  • ⅓ cup half and half, heavy cream, or milk
  • 3 cups spinach
Toppings
  • parmesan cheese, mazzarella cheese, ricotta cheese, cottage cheese
  • fresh chopped basil

Method
 

  1. In a large soup pan with 2 tbsp. olive oil, brown the ground venison, garlic and diced onion over medium-high heat.
  2. Add in the tomato paste, Italian seasoning, red pepper chili flakes, salt, pepper, and spinach. Cook for 2 minutes until the spinach is wilted.
  3. Pour in the crushed tomatoes, broth, and water.
  4. Let the soup come to a boil.
  5. Add in the jumbo shells or broken lasagna pieces (any pasta will do), reduce the temperature to low, and let the noodles simmer for 12-15 more minutes.
  6. Remove the pot from the heat and stir in the cream/half & half, or milk.
  7. Top with your favorite toppings and enjoy with some crusty bread or garlic knots. I love the ricotta cheese in mine.