RCI-VG.004.1512.001
Venison Italian Soup
Ground venison is sautéed with onion and garlic and added to this tomato based soup with Italian seasonings, pinto beans, vegetables and ziti pasta. To lower the carbs on this leave out the pasta or use a low carb alternative.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Heat a large Dutch oven or soup pot over medium-high heat and brown the ground venison, breaking it apart with a wooden spoon as it cooks, until no pink remains, approximately 8-10 minutes. Drain excess fat if necessary.
2
Add the chopped onion and carrot to the pot, stirring to combine with the meat. Cook until the vegetables begin to soften, about 5 minutes.
3
Stir in the minced garlic, dried basil, dried oregano, salt, and ground black pepper, stirring constantly for about 1 minute to bloom the spices.
4
Pour in the water, canned stewed tomatoes with their juices, and both cans of tomato sauce, stirring well to combine all ingredients.
5
Bring the soup to a boil, then reduce heat to low and simmer gently, covered, for approximately 90 minutes to allow the flavors to meld and develop.
6
After 90 minutes, add the drained pinto beans, drained green beans, and chopped zucchini to the pot, stirring to distribute evenly.
7
Continue simmering for another 30 minutes until the zucchini and carrot are tender.
8
While the soup is finishing, bring a separate pot of salted water to a boil and cook the ziti pasta according to package directions until al dente. Drain and set aside.
9
Stir the cooked pasta into the soup just before serving, allowing it to warm through for 2-3 minutes.
10
Taste and adjust seasoning with additional salt, pepper, or herbs as needed, then ladle into bowls and serve hot.