Venison Lasagna Soup
We love lasagna. But a good lasagna takes a lot of work. Sometimes there isn’t time. Or sometimes you just want that kind of flavor in a warm bowl of soup on a cold day. This venison lasagna soup is the perfect answer.
All the flavor of lasagna in an easy-to-make soup.
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once hot, brown the ground venison. Season with salt and pepper to taste. Remove the meat from the pan.
Brown the ground venison.
Heat remaining 1 tablespoon olive oil in the pot, then add chopped yellow onion and sauté until it begins to soften, about 3 minutes. Add in garlic and sauté 30 to 60 seconds longer.
Sauté the onion and garlic.
Add 4 cups of the chicken broth (reserve the remaining cup), venison, diced tomatoes, crushed tomatoes, tomato paste, Italian seasoning blend, and sugar. Season with additional salt and pepper to taste.
Add the meat back to the pot along with the tomatoes, tomato paste, and seasoning.
Bring the mixture to a light boil, then reduce heat to medium-low, cover, and simmer 20 minutes.
Add the broken noodles. Continue simmering another 10 minutes or until the noodles are just done. Just before the soup is done, stir in the butter.
Add the broken noodles.
In a mixing bowl, using a fork, stir together mozzarella, ricotta, and Parmesan.
Mix the cheeses.
If the soup is too thick, add the remaining cup of broth (or water).
Ladle soup into bowls, and dollop with a large scoop of the cheese mixture. The cheese will melt well once stirred into the soup. Serve with garlic bread.
1-2 pounds ground venison
3 tablespoons olive oil, divided
1 large yellow onion, diced
5 garlic cloves, or to taste, minced
4-5 cups chicken broth
One 14.5-ounce can petite diced tomatoes
One 14.5-ounce can crushed tomatoes
2 tablespoons tomato paste
3 tablespoons dried Italian blend seasoning
½ teaspoon sugar
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite-size pieces
3 tablespoons butter
2 cups shredded mozzarella cheese
8 ounces ricotta cheese
½ cup (2 ounces) finely shredded Parmesan cheese