//Venison Lasagna Soup

Venison Lasagna Soup


2 tsp. olive oil

1 ½ lb. country sausage

2 onions, finely chopped

4 garlic cloves, minced

2 tsp. oregano

½ tsp. red pepper flakes

2 T. tomato paste

1 (28 oz) can diced tomatoes

6 cups chicken broth

2 bay leaves

8 oz. fusilli pasta

2 cups shredded mozzarella cheese

¼ tsp. salt

Pinch of pepper


In a large pot, sauté sausage and drain fat.  Add onions and sauté until softened.  Add the garlic, oregano, and red pepper flakes and sauté for 1 minute.  Add the tomato paste and sauté until the paste turns a rusty brown.  Add the tomatoes with their juice, chicken broth, and bay leaves and bring the soup to a boil. Reduce the heat and simmer for 30 minutes.

Add pasta and discard the bay leaves, and stir in basil.

In a small bowl, combine the ricotta, ¼ tsp salt, and pinch of pepper.  To serve, place about 1 ½ tablespoons of the cheese mixture in each bowl, sprinkle with some of the mozzarella and ladle the soup on top.

2017-01-19T20:14:45+00:00 November 10th, 2016|Categories: Recipes from the Field|Comments Off on Venison Lasagna Soup