I love a good, comforting bowl of soup! This one pairs your hard won venison with veggies and pasta for the ultimate dish.
We love to use all ingredients here, the we have grown, foraged, or hunted. Then you can easily combine them with staples like frozen veg and box pasta and put a hearty meal on the table!
Venison Nettle Soup is another great option for spring chills. I also love to use up other meats, like Moose Soup with Garden Veg. A classic option, especially after a holiday meal, is Ham Bone Pea Soup. Serve them all with biscuits or bread to get every last drop.
Key Ingredients
Venison - Soups simmer for a while, making them a great place to use up any of those off or odd cuts and scraps. Treat this as stew meat and feel free to use beef or any other read meat.
Vegetables - Nothing beats sautéing a fresh onion, but beyond that, grab a bag of frozen veg! The classic blend from the store works well or any other veggies you've blanched and put up.
Broth - I add tomato paste for richer flavour, so even chicken broth works here. Any jar you have on hand is great.
Pasta - Short cut pasta is easy to eat. I had penne on hand this time, but feel free to use elbows, shells, anything you have. All those bits and bobs go right in.
How to Make Veggie Venison Soup
***See recipe card below for precise measurements and instructions.***
Step 1: Dice your meat into bite-sized chunks.
Step 2: Sauté the venison and onion until browned.
Step 3: Add tomato paste, broth, and water and simmer.
Step 4: Cook pasta according to the box.
Step 5: Drain and set aside if your soup isn't ready.
Step 6: Heat frozen veg in the soup. Stir noodles in and enjoy!
FAQs
You can easily use gluten-free pasta here. We love Tinkyada brown rice noodles in my house. They sit well in our tummies and are a great "convenience food" to keep in our pantry. I buy in bulk on our bulk food orders. But really, any odds and ends of pasta you have on hand are great! Even those boxes that have a handful of noodles left, just do the math and cook them up at their different times in the pot.
Cooking your noodles separate from the soup makes it easy to swap. You can even do homemade Whole Wheat Noodles. Just cook them in the soup in the final few minutes, and you're done. They don't need excess water like dried pasta, but just keep an eye on things and add more broth if needed. Keep gluten-free too by using rice instead. Just cook separately and add to individual bowls. You can even keep noodles AND rice in their own pots and everyone can customize their serving.
I always serve bread with my soup because it's another way to get some whole grains in, and you can soak up every last drop from your bowl. Sourdough Drop Biscuits are easy for the kids to make while the soup simmers. If you're feeling fancy, Sourdough Bread Sticks amp things up.
Photos by Dante from Shire by the Sea
More Wild Game Recipes
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Venison Vegetable Noodle Soup
Ingredients
- ¼ cup butter
- 1 ½ pounds venison stew meat
- 1 large onion
- 2 cups frozen mixed veggies
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon basil
- 6 oz tomato paste optional
- Salt to taste
- 32 oz broth of choice
- 32 oz water
- 2 cups short cut pasta we used penne
Instructions
- Cut venison into 1-inch cubes.
- Dice onions and sauté with butter in Dutch oven until softened.
- Add the venison to the pot once onions are buttery soft and add a few more pinches of salt, stirring frequently to brown the meat. Stir in tomato paste and seasonings.
- Stir in broth and water, and add salt and pepper to taste.
- Simmer with lid on for at least an hour, adding frozen veggies in final 15 minutes.
- Cook pasta according to package directions, or a minute or two less to keep the "bite."
- Add pasta to soup and let rest for 5 minutes to heat through.
Notes
- Use any shape of short cut pasta.
- Use any frozen veggies you like. Fresh veggies can be added with onions if desired.
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