Venison Italian Soup Recipe

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Most Helpful Positive Review

Jan 21, 2004

First let me state that I have never liked the taste of venison. With that said, this was a wonderful recipe. I even ate it! It tasted like pasta in garden spaghetti sauce. I omitted the green and pinto beans though. I also used cubed pieces of venison instead of ground. I recommend all to try it and vary it to your taste buds. My children and husband asked when I was going to make it again!

—Angel

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Most Helpful Critical Review

Oct 18, 2007

Followed recipe to a "t". I did not like this, but my husband did. It would have been a lot better without adding the uncooked pasta. Maybe adding cooked pasta when serving? Pasta soaked up all the broth and made it REALLY thick. The broth was fantastic before adding the pasta. Loved the veggies/meat/spice combo. Would make again without pasta.

—Sarah D.

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79 Ratings

Apr 20, 2003

This was very good. Very little prep time, just let it simmer away! Mine turned out fairly thick, almost like chili - it would be good with cornbread. My 13-month old couldn't get enough of it.

—Tammy

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Jul 03, 2003

The hunters in my family loved this! I tripled the recipe to share with all the hungry hunters and the only bad thing that happened was that the crock pot was overflowing! We did not add green beans-but it was still great. The spices blend together nicely and coming from a person that won't eat venison, I have to admit that is smelled pretty good. Some guys sent reusable containers to my husband asking if there was anymore. Would be great for winter hunt club days. Thanks for the recipe! (You made me a hit with the hunt club!)

—MHASHLEY

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Jan 07, 2005

I make this at least once a month, until I run out of venison. The only changes I make are I leave out the green beans and add some beef broth to give it a more soup like consistancy. Husband and kids love this soup and I can make it in the morning and not have to cook..say on a Friday night. Which is what I'm doing today. :)

—DECUC

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Jan 14, 2003

My husband is a hunter and requested that I make some type of venison soup for our x-mas dinner. I found this recipe and made it and it was absolutely delicious. I was cooking for 12 and because it was a first course and not a main meal I added small soup pasta instead of ziti. I also substituted chicken broth for the water and actually added a can extra so it wouldn't be so thick. Everyone absolutely loved it! Best soup I think I have ever made. It's a keeper for sure!!

—AGAGNON

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Jan 14, 2003

Very good it was easy to make and very tasty to eat.It even had more flavor the next day. Pumafoot

—PUMAFOOT

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Dec 02, 2002

This is an incredible recipe. My 3 yr old and 1 yr old loved it, even my picky hubby loved it! I substituted chopped venison for ground, omitted the beans and added more pasta and veggies. Ate it with tomato basil cheesy bread until we were stuffed! Not a spur of the moment recipe though.

—YLIMENNA

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Nutrition

Calories
253 kcal
13%

Carbohydrates
37.8 g
12%

Cholesterol
48 mg
16%

Fat
2.7 g
4%

Fiber
5.9 g
24%

Protein
20.9 g
42%

Sodium
995 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Venison Italian Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 253
** Calories from Fat: 24

% Daily Value *
** Total Fat 2.7g 4 %
** Saturated Fat 0.8g 4 %
** Cholesterol 48mg 16 %
** Sodium 995mg 40 %
** Potassium 751mg 21 %
** Total Carbohydrates 37.8g 12 %
** Dietary Fiber 5.9g 24 %
** Protein 20.9g 42 %
** Sugars 7.4g
** Vitamin A 41 %
** Vitamin C 25 %
** Calcium 10 %
** Iron 53 %
** Thiamin 26 %
** Niacin 55 %
** Vitamin B6 28 %
** Magnesium 22 %
** Folate 57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.