Description

Hearty Venison Lasagna Soup is a comforting and flavorful meal that combines the rich taste of ground venison with classic Italian seasonings and cheeses. This soup features tender chunks of lasagna noodles simmered in a robust tomato and chicken broth base, layered with aromatic onion, garlic, and an Italian herb blend. Finished with creamy ricotta and melted mozzarella and parmesan cheese, this dish offers the essence of lasagna in a warming, easy-to-make soup perfect for cozy dinners.

Ingredients

Scale

Meat and Aromatics

2.25 lb ground venison (browned)
1 large onion (finely diced into 1/4-inch pieces)
6 garlic cloves (minced)

Liquids and Tomatoes

5.5 cups chicken broth (preferably Swanson)
14.5 oz diced tomatoes (Hunt’s preferred)
14.5 oz crushed tomatoes
2 tbsp tomato paste

Seasonings

3 tbsp Italian seasoning
1 tsp dried basil
1/2 tsp sugar
Salt (to taste)
Pepper (to taste)

Pasta and Cheese

10 lasagna noodles (broken into 2-inch pieces)
4 tbsp unsalted butter (like Kerrygold)
2 cups shredded mozzarella cheese (freshly shredded)
8 oz ricotta cheese
3/4 cup finely grated parmesan cheese

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Instructions

Brown the Venison: In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the ground venison and cook until browned completely, stirring occasionally to break up the meat. This step enhances the flavor by caramelizing the meat.
Sauté Aromatics: Add the finely diced onion to the browned venison and cook until softened, about 5 minutes. Then stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add Liquids and Tomatoes: Pour in 5.5 cups of chicken broth, followed by diced tomatoes, crushed tomatoes, and tomato paste. Stir to combine all ingredients thoroughly for a rich, tomato-based soup.
Season the Soup: Stir in Italian seasoning, dried basil, sugar, salt, and pepper to taste. Bring the soup to a gentle simmer, allowing the flavors to meld together for about 15 minutes.
Cook Lasagna Noodles: Break lasagna noodles into 2-inch pieces and add them to the simmering soup. Continue cooking for 10-12 minutes or until the noodles are tender but not mushy, stirring occasionally to prevent sticking.
Add Butter and Cheese: Stir in 4 tablespoons of unsalted butter until melted and incorporated. Remove the soup from heat and gently stir in shredded mozzarella, ricotta, and grated parmesan cheeses to create a creamy and cheesy texture.
Serve: Ladle the hearty venison lasagna soup into bowls and top with additional parmesan or fresh herbs if desired. Enjoy warm as a satisfying meal.

Notes

Using freshly shredded mozzarella cheese improves melting and texture compared to pre-shredded cheese.
Breaking lasagna noodles into small pieces helps mimic the classic lasagna layers in soup form.
You can substitute ground beef or pork if venison is unavailable, though venison adds a unique deep flavor.
Adjust seasoning to taste; adding a pinch of red pepper flakes can give the soup a slight spicy kick.
Leftovers reheat well and flavors deepen after sitting overnight.