Zuppa Toscana Soup Recipe with Homemade Venison Italian Sausage
My Zuppa Toscana Soup Recipe is a big hit when I serve it to my wife and daughter when they're craving an Olive Garden soup. You can also use this recipe to make your own Homemade Venison Italian Sausage or use your own store-bought version.
Servings: 8 servings
Ingredients
Homemade Italian Venison Sausage
- 2 pounds ground venison (deer, elk, antelope, moose, caribou)
- 3 pounds ground pork
- 1 Tablespoon salt
- 2 teaspoons black pepper
- 1 Tablespoon minced garlic
- 2 Tablespoons basil pesto
- 2 teaspoons toasted fennel seeds
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 2 teaspoons sugar
Zuppa Toscana Soup
- 1 tablespoon olive oil
- 1 pound Italian Venison Sausage
- 1 large yellow onion, diced
- 2 tablespoons minced garlic
- 6 cups chicken broth
- 4 cups water
- 5 Yukon Gold potatoes, cut into 1-inch pieces
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 bundle of fresh kale (about 4 to 6 cups), chopped
- 1 cup heavy whipping cream
Instructions
Italian Venison Sausage
- In a large bowl, mix all ingredients thoroughly with your hands.
- Cover and refrigerate for at least 1 hour or overnight.
Soup
- In a 6-quart Dutch oven, over medium-high heat, add Italian venison sausage, breaking it up with a spatula or wooden spoon. Sauté until cooked through, about 5 minutes.
- Add onion and sauté for 4 minutes, then add minced garlic and sauté 1 minute more.
- Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes.
- Stir in kale, and heavy cream and bring to a boil again.
- Remove from heat and serve.
