Hearty Venison Lasagna Soup

Here is my favorite venison lasagna soup recipe, with ground venison, broken lasagna noodles, a rich tomato broth, and three types of cheese that get dolloped right on top.

This soup is perfect for when you want all the flavors of lasagna but don’t feel like layering everything in a pan. Plus, it’s a great way to use venison if you have a hunter in the family or just want to try something different from regular ground beef.

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What Kind of Venison Should I Use?

For this lasagna soup, ground venison works best since it breaks up nicely into the broth and mimics the texture you’d get in traditional lasagna. If you have venison steaks or roasts, you can easily grind them yourself or ask your butcher to do it for you. Keep in mind that venison is much leaner than beef, so adding a bit of olive oil (which this recipe already includes) helps keep things from drying out. If your venison tastes a bit gamey, don’t worry – the tomatoes, Italian seasoning, and cheese in this soup do a great job of balancing out those stronger flavors.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Venison: If you don’t have venison, ground beef, ground turkey, or Italian sausage work great here. You could even use a mix of beef and pork for extra flavor.
• Chicken broth: Beef broth is actually a nice swap here since it pairs well with the venison or beef. Vegetable broth works too if that’s what you have on hand.
• Lasagna noodles: You can break up regular lasagna noodles, or use other pasta shapes like broken spaghetti, penne, or even egg noodles. Just adjust the cooking time based on the pasta you choose.
• Ricotta cheese: Cottage cheese makes a good substitute – just drain it well if it’s watery. You can also use mascarpone for a creamier texture.
• Italian seasoning: Make your own blend with equal parts dried basil, oregano, and thyme. Add a pinch of rosemary if you have it.
• Mozzarella: Provolone or Italian cheese blend work well, though mozzarella really gives you that classic lasagna taste, so stick with it if you can.

Watch Out for These Mistakes While Cooking

The biggest mistake when making venison lasagna soup is not browning the meat properly – venison can turn tough and gamey if you crowd the pan, so cook it in batches if needed to get a good sear on all sides.

Another common error is adding the lasagna noodles too early, which causes them to overcook and turn mushy, so make sure you break them into bite-sized pieces and add them during the last 10 minutes of cooking only.

Since venison is much leaner than beef, it can dry out quickly, so avoid overcooking the meat in the first step and consider adding that extra cup of broth if your soup looks too thick.

Finally, don’t skip letting the garlic cook for that full 30-60 seconds before adding the liquids – raw garlic can taste harsh and bitter, while properly cooked garlic adds a sweet depth to your soup base.

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What to Serve With Venison Lasagna Soup?

This hearty soup is pretty filling on its own, but a warm piece of garlic bread or a crusty baguette is perfect for soaking up all that rich, tomatoey broth. A simple Caesar salad on the side adds a nice crisp contrast to the creamy, cheesy soup and helps round out the meal. If you want to keep things easy, just set out some extra parmesan cheese and red pepper flakes at the table so everyone can customize their bowl. You could also serve it with a light arugula salad dressed with lemon and olive oil to balance out the richness of the venison and cheese.

Storage Instructions

Store: Keep your venison lasagna soup in an airtight container in the fridge for up to 4 days. I like to store the noodles separately from the soup if I can, since they tend to soak up a lot of liquid and get mushy over time. The cheeses are best added fresh when you reheat.

Freeze: This soup freezes really well for up to 3 months. Just leave out the noodles and cheese before freezing, then add fresh ones when you’re ready to eat. Let it cool completely, then portion it into freezer-safe containers or bags.

Reheat: Warm the soup on the stovetop over medium heat, stirring occasionally until heated through. If your noodles are already in there, you might need to add a splash of broth since they absorb liquid. Top with fresh mozzarella, ricotta, and parmesan right before serving for the best taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3900
• Protein: 270-300 g
• Fat: 190-220 g
• Carbohydrates: 170-200 g

Ingredients

For the soup base:

• 2.25 lb venison (ground and browned for a richer flavor)
• 3 tbsp olive oil
• 1 large onion (finely diced into 1/4-inch pieces)
• 6 garlic cloves
• 5.5 cups chicken broth (I use Swanson for a consistent savory base)
• 14.5 oz diced tomatoes (I prefer Hunt’s for the best texture)
• 14.5 oz crushed tomatoes
• 2 tbsp tomato paste
• 3 tbsp Italian seasoning
• 1 tsp dried basil
• 1/2 tsp sugar
• salt
• pepper
• 10 lasagna noodles (broken into 2-inch pieces)
• 4 tbsp butter (I like Kerrygold unsalted butter for this)

For the cheese topping:

• 2 cups mozzarella cheese (freshly shredded for better melting)
• 8 oz ricotta cheese
• 3/4 cup parmesan cheese (finely grated for a smooth cheese dollop)

Step 1: Brown the Venison and Build the Aromatics Base

• 3 tbsp olive oil
• 2.25 lb ground venison
• salt
• pepper
• 1 large onion, finely diced
• 6 garlic cloves, minced

Heat 2 tablespoons of olive oil in a large pot over medium-high heat.

Once shimmering, add the ground venison in batches, breaking it apart as it cooks, and season generously with salt and pepper.

Brown the meat for 8-10 minutes until deeply caramelized, then remove it to a plate.

In the same pot, add the remaining 1 tablespoon of olive oil and sauté the diced onion for 3-4 minutes until softened and translucent.

Add the minced garlic and cook for 30-60 seconds until fragrant.

I like to use freshly minced garlic rather than pre-minced because it develops a cleaner, more vibrant flavor in the broth.

Step 2: Build the Soup Base with Tomatoes and Broth

• browned venison from Step 1
• 5.5 cups chicken broth
• 14.5 oz diced tomatoes
• 14.5 oz crushed tomatoes
• 2 tbsp tomato paste
• 3 tbsp Italian seasoning
• 1 tsp dried basil
• 1/2 tsp sugar

Return the browned venison to the pot, then add the chicken broth, diced tomatoes, crushed tomatoes, tomato paste, Italian seasoning, dried basil, and sugar.

Stir well to combine, breaking up the tomato paste so it dissolves evenly into the broth.

Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.

This gentle simmering allows the flavors to meld and the venison to become tender while the tomato flavors deepen.

Step 3: Cook the Noodles in the Soup

• 10 lasagna noodles, broken into 2-inch pieces

Break the lasagna noodles into 2-inch pieces and add them directly to the simmering soup.

Stir occasionally to prevent sticking and ensure even cooking.

Simmer uncovered for 10-12 minutes until the noodles are tender but still hold their shape.

I find breaking the noodles rather than layering them creates a more appealing texture in the soup and ensures they cook evenly in the broth.

Step 4: Create the Cheese Mixture and Finish the Soup

• 4 tbsp butter
• 2 cups mozzarella cheese, freshly shredded
• 8 oz ricotta cheese
• 3/4 cup parmesan cheese, finely grated

While the noodles finish cooking, combine the freshly shredded mozzarella, ricotta, and finely grated parmesan in a medium bowl, stirring gently until just combined.

Once the noodles are tender, stir the butter into the soup pot to enrich the broth and add silky mouthfeel.

Taste and adjust seasoning with salt and pepper as needed.

The soup is now ready to serve.

Step 5: Serve with Cheese Topping

• cheese mixture from Step 4

Ladle the hot venison lasagna soup into bowls and top each serving with a generous dollop of the cheese mixture.

The heat from the soup will soften the cheeses slightly, creating a creamy, luxurious texture throughout.

Serve immediately while hot.

Hearty Venison Lasagna Soup

Delicious Hearty Venison Lasagna Soup recipe with step-by-step instructions.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 3700 kcal

Ingredients

  

For the soup base::

• 2.25 lb venison (ground and browned for a richer flavor)
• 3 tbsp olive oil
• 1 large onion (finely diced into 1/4-inch pieces)
• 6 garlic cloves
• 5.5 cups chicken broth (I use Swanson for a consistent savory base)
• 14.5 oz diced tomatoes (I prefer Hunt's for the best texture)
• 14.5 oz crushed tomatoes
• 2 tbsp tomato paste
• 3 tbsp Italian seasoning
• 1 tsp dried basil
• 1/2 tsp sugar
• salt
• pepper
• 10 lasagna noodles (broken into 2-inch pieces)
• 4 tbsp butter (I like Kerrygold unsalted butter for this)

For the cheese topping::

• 2 cups mozzarella cheese (freshly shredded for better melting)
• 8 oz ricotta cheese
• 3/4 cup parmesan cheese (finely grated for a smooth cheese dollop)

Instructions

 

• Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once shimmering, add the ground venison in batches, breaking it apart as it cooks, and season generously with salt and pepper. Brown the meat for 8-10 minutes until deeply caramelized, then remove it to a plate. In the same pot, add the remaining 1 tablespoon of olive oil and sauté the diced onion for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30-60 seconds until fragrant. I like to use freshly minced garlic rather than pre-minced because it develops a cleaner, more vibrant flavor in the broth.
• Return the browned venison to the pot, then add the chicken broth, diced tomatoes, crushed tomatoes, tomato paste, Italian seasoning, dried basil, and sugar. Stir well to combine, breaking up the tomato paste so it dissolves evenly into the broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes. This gentle simmering allows the flavors to meld and the venison to become tender while the tomato flavors deepen.
• Break the lasagna noodles into 2-inch pieces and add them directly to the simmering soup. Stir occasionally to prevent sticking and ensure even cooking. Simmer uncovered for 10-12 minutes until the noodles are tender but still hold their shape. I find breaking the noodles rather than layering them creates a more appealing texture in the soup and ensures they cook evenly in the broth.
• While the noodles finish cooking, combine the freshly shredded mozzarella, ricotta, and finely grated parmesan in a medium bowl, stirring gently until just combined. Once the noodles are tender, stir the butter into the soup pot to enrich the broth and add silky mouthfeel. Taste and adjust seasoning with salt and pepper as needed. The soup is now ready to serve.
• Ladle the hot venison lasagna soup into bowls and top each serving with a generous dollop of the cheese mixture. The heat from the soup will soften the cheeses slightly, creating a creamy, luxurious texture throughout. Serve immediately while hot.