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!
Servings: 6 servings
Ingredients
- 1 pound ground venison
- 1 teaspoon kosher salt
- ¼ 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
- ¼ cup freshly grated parmesan cheese
- ¼ 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.
