Venison Italian Soup recipe

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Ingredients

1 pound ground venison
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
2 (8 ounce) cans tomato sauce
3 cups water
1 tablespoon minced garlic
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
1 (15 ounce) can pinto beans
1 (15 ounce) can green beans
1 carrot, chopped
1 zucchini, chopped
½ (16 ounce) package fusilli (spiral) pasta

Nutrition Info

252.8 calories
carbohydrate: 37.8 g
cholesterol: 48.2 mg
fat: 2.7 g
fiber: 5.9 g
protein: 20.9 g
saturatedFat: 0.8 g
servingSize: -
sodium: 994.5 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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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