Venison Lasagna Soup - Karyl's Kulinary Krusade
Print Recipe
5 from 13 votes

Venison Lasagna Soup

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Dish
Keyword: Comfort Food, Game Meat, Lasagna Soup, Soup, Venison
Servings: 4

Ingredients

  • 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

Instructions

  • 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