Easy Venison Ravioli Soup
This Easy Venison Ravioli Soup is loaded with ground venison and pillowy cheese ravioli and comes together in less than 30 minutes for a quick meal the whole family will love!Fresh or frozen ravioli cook in minutes and turn this light tomato soup into a main course you can feed to those hungry kids on a busy weeknight coming up soon. Look for a bag of cheese ravioli in the refrigerated or frozen section of your local grocery store, then thaw out a pound of ground venison or ground beef from your freezer. You'll be ready to serve up this healthy ravioli soup perfect for the bitterly cold weather like we've been having here in North Dakota!CAN I SUBSTITUTE GROUND BEEF FOR GROUND VENISON?I know that some of you who plan to make this Venison Ravioli Soup recipe may not have access to ground venison and will need to use ground beef instead. And you can absolutely do that! However, I highly recommend you asking that relative or neighbor who is an avid deer hunter or elk hunter if they would be willing to share a package of ground venison with you so you can try it in this soup recipe.Is venison good for you? Yes! Absolutely! There are plenty of great health benefits when it comes to eating venison. Venison is the perfect protein, especially for people with cardiovascular disease. Venison is an extremely lean meat, low in fat and saturated fat, high in protein and packed with vitamins and minerals. This versatile game meat is full of flavor and can be used in a variety of ground venison recipes. When it comes to venison, you can roast it, stew it, stir fry it, or use ground venison for a Bolognese, burgers or meatballs.HOW TO MAKE RAVIOLI SOUP1. Gather your ingredients and season the ground venison with kosher salt and black pepper.2. Add olive oil, ground venison, and diced onion to a Dutch oven over medium-high heat. Sauté for about 5 minutes, breaking up meat as it cooks.3. Add minced garlic and cook another 2 minutes.4. Stir in crushed tomatoes, broth, basil, and oregano. Increase the heat to high and bring to a boil, then reduce heat to medium-low and simmer for 5 minutes, stirring often.5. Add the ravioli and cook another 5 minutes. 6. Divide into soup bowls and top each with 1 tablespoon of freshly grated parmesan and a sprinkle of chopped parsley and serve immediately.HOW TO STORE RAVIOLI SOUP FOR LEFTOVERSCover and refrigerate the soup for up to 3 days. To reheat, microwave or reheat in a small saucepan over low heat until heated through. You may need to thin the soup with some more venison or beef broth to reach the desired consistency.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this Ravioli Soup, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Easy Venison Ravioli Soup Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 1 pound ground venison
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 tablespoon minced garlic
- 1 (28-ounce) can crushed tomatoes
- 4 cups venison or beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 ounces refrigerated or frozen cheese ravioli
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Gather your ingredients and season the ground venison with salt and pepper.
- Add olive oil, ground venison, and diced onion to a Dutch oven over medium-high heat. Sauté for about 5 minutes, breaking up meat as it cooks.
- Add minced garlic and cook another 2 minutes.
- Stir in crushed tomatoes, broth, basil, and oregano. Increase the heat to high and bring to a boil, then reduce heat to medium-low and simmer for 5 minutes, stirring often.
- Add the ravioli and cook another 5 minutes.
- Divide into soup bowls and top each with 1 tablespoon of freshly grated parmesan and chopped fresh parsley and serve immediately.
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