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.
Why You'll Love This Zuppa Toscana Soup
When the air turns chilly and the snow begins to fall, there’s nothing quite as comforting as a steaming bowl of soup. And if you’re a fan of Olive Garden’s famous Zuppa Toscana, you’re going to love this hearty, homemade version with a wild game twist.
This Zuppa Toscana Soup Recipe with Homemade Venison Italian Sausage is rich, flavorful, and perfect for warming up on chilly nights like we are having here in Fargo, North Dakota.
The magic of this Zuppa Toscana recipe lies in the venison Italian sausage. Made from a blend of ground venison and pork, it’s seasoned to perfection with basil pesto, toasted fennel seeds, and smoked paprika. Whether you’re a deer hunter or you were gifted some ground venison from a friend or family member, this dish offers a delightful way to showcase wild game in a recipe that’s approachable and satisfying.
Tested And Approved Zuppa Toscana Recipe
My wife and daughter are HUGE fans of Olive Garden soup. But as a wild game chef and food blogger, I rarely take the girls out and spend money at a restaurant. I decided to make my own version of Zuppa Toscana at home and they both absolutely loved it!
Here's a few reasons they loved it and so will you:
- Wild Game Flavor: The venison sausage adds a unique twist to this classic Italian-inspired soup.
- Comfort Food Classic: Creamy broth, tender potatoes, and hearty kale make this soup a family favorite.
- Easy to Make: Despite its gourmet taste, this recipe is simple enough for weeknight cooking.
- Perfect for Winter: This Toscana soup will warm you from the inside out on the coldest days like we have plenty of living in North Dakota.
How to Make Zuppa Toscana Soup with Homemade Venison Italian Sausage
Step 1: Make the Italian Venison Sausage
1. In a large mixing bowl, combine all the sausage ingredients. Use your hands to mix thoroughly.
2. Cover the mixture and refrigerate for at least 1 hour or overnight for the flavors to meld.
Step 2: Cook the Sausage
1. Heat a 6-quart Dutch oven over medium-high heat. Add 1 tablespoon of olive oil.
2. Crumble the Italian venison sausage into the pot and sauté until fully cooked, about 5 minutes. Use a wooden spoon or spatula to break it into smaller pieces as it cooks.
Step 3: Sauté the Onion and Garlic
1. Add the diced onion to the pot and sauté for about 4 minutes, until softened.
2. Stir in the minced garlic and cook for another minute, until fragrant.
Step 4: Simmer the Soup
1. Pour in the chicken broth and water. Add the potatoes, salt, and pepper.
2. Bring the soup to a boil, then reduce the heat to medium. Simmer for about 15 minutes, or until the potatoes are fork-tender.
Step 5: Add the Kale and Cream
1. Stir in the chopped kale and heavy whipping cream.
2. Bring the soup back to a gentle boil, then remove it from heat.
3. Ladle the soup into bowls and serve hot.
Tips For A Great Zuppa Toscana Soup
- Use Fresh Ingredients: Fresh kale and Yukon Gold potatoes provide the best flavor and texture.
- Adjust the Heat: For a spicier sausage, add a pinch of red pepper flakes to the sausage mixture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Freezing: This soup freezes well without the cream. Add the cream after reheating.
More Wild Game Soup Recipes
If you are looking for more soup recipes to warm you up this fall and winter, be sure and check out all of our family favorites here.
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DID YOU MAKE THIS RECIPE
If you make this Zuppa Toscana Soup Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
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Zuppa Toscana Soup Recipe with Homemade Venison Italian Sausage
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.
