Venison Italian Soup

Venison Italian Soup

56 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    2 h 40 m
  • Ready In

    2 h 50 m
Joelene Craver
Recipe by  Joelene Craver

“This is a hearty all-in-one-meal soup which contains vegetables, meat, and pasta. Served with mozzarella-garlic bread, makes a great meal on a cold winter day. This is a variation of a soup made with beef. I like venison because it is non-fat. Garnish with your favorite cheese.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes.
  2. Stir in beans, carrots, and zucchini. Simmer soup for 90 minutes.
  3. Add pasta, and cook until tender. Top individual servings with grated cheese, and serve.

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Reviews (56)

Rate This Recipe
Angel
40

Angel

First let me state that I have never liked the taste of venison. With that said, this was a wonderful recipe. I even ate it! It tasted like pasta in garden spaghetti sauce. I omitted the green and pinto beans though. I also used cubed pieces of venison instead of ground. I recommend all to try it and vary it to your taste buds. My children and husband asked when I was going to make it again!

Tammy
34

Tammy

This was very good. Very little prep time, just let it simmer away! Mine turned out fairly thick, almost like chili - it would be good with cornbread. My 13-month old couldn't get enough of it.

DECUC
29

DECUC

I make this at least once a month, until I run out of venison. The only changes I make are I leave out the green beans and add some beef broth to give it a more soup like consistancy. Husband and kids love this soup and I can make it in the morning and not have to cook..say on a Friday night. Which is what I'm doing today. :)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 253 cal
  • 13%
  • Fat
  • 2.7 g
  • 4%
  • Carbs
  • 37.8 g
  • 12%
  • Protein
  • 20.9 g
  • 42%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 995 mg
  • 40%

Based on a 2,000 calorie diet

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