Venison Lasagna Soup
This soup will taste delicious and warm you up! Your family will be begging for seconds!
Servings: 8 people
Equipment
Ingredients
- 1 lb Italian Venison Sausage
- 1 yellow onion chopped
- 2 T olive oil
- 1 T minced garlic
- 28 oz Bianco Dinapoli Fire Roasted Tomatoes I use my immersion blender to puree this a little but it is not necessary.
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 32 oz chicken broth
- 1/2 tsp cayenne pepper more or less or none.. depends on spice tolerance
- 6 oz basil, garlic, oregano, tomato paste
- 1-2 C chopped spinach
- 10-12 lasagna noodles broken into bite size pieces
Cheese Topping
- ricotta season with your heart
- mozzarella season with your heart
- shredded parmesean season with your heart
- Italian seasoning season with your heart
Instructions
- Add garlic and sausage. Cook til browned.
- Add garlic and sausage and cook until browned.
- Drain excess oil off and add to slow cooker.
- Add fire roasted tomatoes, chicken broth, seasonings, and tomato paste. Stir. Cook on low for 5 hours.
- Add chopped spinach and broken noodles. Stir. Make sure that most of the noodles are submerged in the liquid. Cook for 30-45 minutes.
- While the soup is finishing, combine all of the cheese topping ingredients. I used about 2 C of ricotta and seasoned the rest with my heart. You cannot mess this step up!
- Ladle soup into a bowl and top with your cheese mixture. Add any extra cheese desired. ENJOY!