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Timber 2 Table - Tomato and White Bean Venison Sausage Soup

This satisfying soup comes together in just minutes with items you probably already have in your pantry and freezer

Tomato and White Bean Venison Sausage Soup

15 Min

Prep Time

45 Min

Cook Time





As I write this, the temperature outside my house is a balmy 3 degrees. That makes it a perfect day for a warm bowl of soup. A lot of soups take all day to slowly simmer, but time isn’t always on our side. Sometimes you need a warm meal in a hurry.

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This soup makes a quick and easy meal that is perfect for a cold day.

This tomato and white bean soup makes use of items you probably already have in your kitchen, perfect for those days when you really don’t feel like running to the store for ingredients.

I add diced venison smoked sausage to the soup for extra flavor and heartiness.

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Cubed venison sausage adds extra flavor and heartiness to the soup.

Top each bowl with a slice of fresh mozzarella cheese and throw in a few slices of a nice French baguette, and you have a meal that will feed even the hungriest family.

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Top each bowl with a slice of fresh mozzarella cheese so that it melts into the warm soup.

Fire-roasted tomatoes lend the soup a bit of “outdoor” flavor, but any diced tomato will work.

Finely chop the onion and cut the potatoes into roughly ½-inch cubes.

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Chop the potatoes and onions into small cubes.

Dice the venison sausage. Add the olive oil to a large pot over medium heat. Add the onion, potato, and sausage.

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Cook the potatoes, onions, and sausage together in a large pot.

Cook, stirring frequently, until the potatoes start to soften and the onion is cooked through. Add the garlic and cook for another 4-5 minutes. Add the tomato paste, tomatoes, drained beans, and stock. Stir well and bring to a boil. Reduce the heat to a simmer.

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Add the beans, tomatoes, tomato paste, and stock.

Add the Italian seasoning, red pepper flakes, and hot sauce.

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Add the seasonings.

Simmer for 20-30 minutes. Reduce heat to low and add the cream and Parmesan cheese. Stir until the cheese has fully melted into the soup. Check for seasoning and add salt, if needed.

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Simmer, then check for seasoning before serving.

To serve, ladle the soup into bowls and top each with a slice of fresh mozzarella cheese. The heat from the soup will melt the cheese. Serve with toasted slices of baguette to dip.


1 pound smoked venison sausage, diced

1 ½ cups diced potatoes

1 yellow onion, diced

2 tablespoons olive oil

3 cloves garlic, minced

2 tablespoons tomato paste

2 (14-ounce) cans fire-roasted tomatoes

2 (14-ounce) cans great northern beans, drained

32 ounces chicken broth

Salt and pepper to taste

1 tablespoon dried Italian seasoning

2 teaspoons red pepper flakes

2 teaspoons hot sauce

1 cup heavy cream

½ cup grated Parmesan cheese

Sliced fresh mozzarella cheese

Sliced toasted baguette

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