Venison Italian Soup

This is a hearty all-in-one-meal soup which contains vegetables, meat, and pasta. Served with mozzarella-garlic bread, makes a great meal on a cold winter day. This is a variation of a soup made with beef. I like venison because it is non-fat. Garnish with your favorite cheese.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 253 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 onion, chopped
• 3 cups water
• 1 (15 ounce) can green beans
• 1 carrot, chopped
• 1 tablespoon minced garlic
• 1 (14.5 ounce) can stewed tomatoes
• 1 (15 ounce) can pinto beans
• 2 (8 ounce) cans tomato sauce
• 1 pound ground venison
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 zucchini, chopped
• ½ (16 ounce) package fusilli (spiral) pasta

Recipe Instructions

Step 1

Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes.

Step 2

Stir in beans, carrots, and zucchini. Simmer soup for 90 minutes.

Step 3

Add pasta, and cook until tender. Top individual servings with grated cheese, and serve.