Venison Lasagna Soup is a perfect way to enjoy all the flavors and comfort of lasagna with less work! This soup will quickly become a family favorite, whether for a weeknight dinner or lazy weekend afternoon supper.
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I hate winter. Well, hate might be a little strong, but I have a serious dislike for it. Take last week for example. Saturday it was in the 60’s, with gorgeous blue skies. Sunday and Monday it dropped to the 50’s. Tuesday morning when I went to the gym it was 45°; when I left it was raining; and by 10AM the rain turned to sleet because the temperature dropped to 25°. And then it rained/sleeted every day through Saturday. No thank you.
On the flip side, winter weather is a great excuse to enjoy those warm, comforting meals without guilt. Soup is one of my favorites, but until just a few years ago I never made soup at home. I had this weird fear that soup was difficult to make. I quickly learned it’s just the opposite, and now I have several very delicious soup recipes on the blog.
One of the other fears the blog has helped me conquer is branching out into game meat. Growing up in Maryland, I didn’t know a single person who ate it. Once I moved to Oklahoma I heard about it, but I wasn’t about to join that crowd. About 4 years ago I kind of got tricked into eating deer chili–because they didn’t tell me what it was until after I ate it and declared I really liked it. I still refused to cook it myself until about a year ago. Once again, my fears were unfounded. When cooked properly, venison is delicious. It’s also leaner than beef, and has fewer calories. In just the past year I’ve added three venison recipes to my collection:
I’m always looking for new ways to prepare venison, and with the horribly dreary weather, it was the perfect opportunity to make another warm, delicious soup. So I combined those to create Venison Lasagna Soup
This Venison Lasagna Soup is outstanding! I’ve always loved lasagna, but I’ve never made it myself because it is quite labor intensive, and I swear it takes forever to bake. Venison Lasagna Soup gives you all the flavor and comfort of lasagna in less time, and with less work. It’s perfect for a weeknight dinner, or on a lazy weekend day.
KEYS TO THE PERFECT VENISON LASAGNA SOUP
- Yes, you need all the seasonings! The list looks long, but you can pull them together in just a minute or two in a small bowl. The first time I made Venison Lasagna Soup I didn’t use Onion Powder or Garlic Powder, and I knew something was missing. I added them the next time, and it made such a difference.
- I use my Homemade Vegetable Broth. There really is no comparison between homemade and store bought, but of course you can substitute store bought if necessary. Just make sure to use low sodium broth. Chicken broth is a good substitute
- Simmer the sauce on medium-low. If you cook it too high, a lot of the liquid cooks out. Yes, that happened to me on my first attempt.
- I usually add bacon to help the flavor and moisture of venison. But with all the other flavors happening with Venison Lasagna Soup, you don’t need it
I buy my venison in the frozen meat section of Sprouts Farmer’s Market. I also use venison that my hunter friends have given me.
SUBSTITUTIONS FOR VENISON LASAGNA SOUP
- If you don’t have venison, not to worry! Use lean beef, ground turkey, or even ground chicken and you’ll still have a gorgeous recipe
- I’ve seen other recipes use a jar of marinara sauce. Sure you could use that in a pinch, but to me it’s just as easy to add Tomato Paste, Crushed Tomatoes, and Fire Roasted Petite Diced Tomatoes.
- To make Venison Lasagna Soup gluten free, use Gluten Free Lasagna Noodles
- It’s not really lasagna without the cheese, right?! However, if you’re watching your dairy, you can omit the cheese or use less
I’m already looking forward to the next time I make Venison Lasagna Soup! It will absolutely be one of my favorite go-to recipes when I need a bowl of comfort.
Adapted from Cooking Classy
SHOP THIS RECIPE
- 1 lb ground venison
- 2 Tablespoons avocado oil or olive oil
- 1 large onion, diced
- 6 cloves garlic, minced
- 4 cups vegetable broth (I use homemade)
- 1 can crushed tomatoes (14.5 ounce)
- 1 can fire-roasted petite diced tomatoes (14.5 ounce)
- 2 1/2 Tablespoons tomato paste
- 2 teaspoons dried basil
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried fennel seed, crushed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon sea salt
- 1 teaspoon fresh-cracked black pepper
- 8 lasagna noodles, broken into bite-sized pieces
- 8 ounces low moisture ricotta cheese
- 1/2 cup fresh grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 Tablespoons fresh parsley, chopped
- In large pot, heat 1 Tablespoon oil over medium heat. Add venison and break apart into crumbles. Cook, stirring occasionally, until brown. Remove venison and set aside
- Add remaining oil and onion. Cook, stirring occasionally, for about 4 minutes, until slightly soft. Add garlic and cook for 1 minute. Add broth, all tomatoes, and all seasonings. Bring to boil, reduce heat to medium-low, and simmer for 20 minutes.
- In large pot of boiling, salted water, add lasagna noodles. Cook for 12-15 minutes, or until soft. Reserve 1/2 cup of pasta water.
- Add noodles and reserved pasta water to soup, and stir to combine
- Add ricotta, parmesan and mozzarella in a small bowl, and combine well
- Portion soup into bowls, and top each bowl with a dollop of cheese mixture. Garnish with parsley