Creamy Venison Lasagna Soup

Soup season is in full swing and if you love a hearty soup, this Creamy Venison Lasagna Soup is a must make! Made with ground venison, it comes together quick, is comforting and so delicious.

Everyone always gets excited for soup season, but to be honest we don’t love soup in this house unless it is filling a full of meat! That’s why I love lasagna soups. They are basically a deconstruction lasagna but with extra sauce making them cozy and perfect for Fall/Winter.

This creamy venison lasagna soup is such an easy meal that you can make with ground deer, moose, elk, or bear. You simply start by browning the meat with onions and garlic. Then add in the spices, broth and cream. Finish it by adding cooked broken lasagna noodles, some fresh parmesan and fresh basil. I like to sere it up with more parmesan, a generous scoop of ricotta cheese and more basil! It is such a great comfort meal that takes little effort.

While the broken lasagna noodles give you that classic lasagna look, you can really use any short pasta you like for this soup. If you are gluten free like me, use brown rice pasta and gluten free flour and you can enjoy the soup too! It makes delicious leftovers and will be a win with the whole family.

Tips for Making Creamy Venison Lasagna Soup

1. I like to cook the broken noodles in a separate pot before adding them to the soup. This ensure they don’t soak up as much of the liquid from the soup.
2. This soup can be made with half and half cream, or any heavier cream you like. The higher % cream you use, the thicker and creamier it will be.
3. Make sure you taste the soup and adjust the salt to your liking. All broths have different levels of salt, so this will change the amount of salt you need in your soup.

Creamy Venison Lasagna Soup Ingredients

Ground Venison– This can be deer, moose, elk, caribou or even bear.

Lasagna Noodles– I use broken lasagna noodles, but you can also use any short pasta you like. Gluten free if needed.

Onion– White or yellow onion.

Garlic– Fresh is always best.

Broth- I like vegetable broth, but chicken broth works too. You just want a lighter broth than beef broth so the soup doesn’t go dark in color.

Cream– Half and half is what I use so it is a bit lighter, but you can use heavy cream if you prefer.

Parmesan Cheese– Fresh grated parmesan adds a nice depth of flavor to the soup.

Spinach– Fresh or frozen work.

Fresh Basil– This adds a nice vibrant fresh flavor.

Italian Seasoning– The main spices in this soup to keep it simple.

Flour- Just a touch helps thicken the soup. Use bobs red mil 1 to 1 GF flor if you are gluten free.

Ricotta Cheese- Smooth ricotta cheese goes on top when serving for that classic lasagna taste.

The Steps

1. Start by heating a large pot over medium heat and melting the butter.
2. Then add in the diced onions and garlic and cook for 3-4 minutes.
3. Once tender, add in the ground meat and brown until the meat is coked through.
4. Add in the flour, and stir so it coats the meat.
5. Next, sprinkle in the Italian seasoning and salt and stir to combine.
6. Once mixed, pour over the broth and the cream and mix. Stir in the spinach.Let that simmer over low heat while you cook the broken lasagna noodles in salted water until al dente.
7. Finally, stir the fresh parmesan and basil into the soup, followed by the cooked noodles.
8. Ladle the soup into bowls, and top with a generous dollop of ricotta cheese, some grated parmesan and fresh chopped basil. Enjoy!

If you give this recipe a try, leave a comment or recipe review below!

Looking for more soup style recipes to make this Fall?

https://cmbarndominium.com/best-ever-venison-lasagna-soup/

https://cmbarndominium.com/slow-cooked-venison-french-onion-soup/

https://cmbarndominium.com/easy-delicious-venison-italian-wedding-soup/