Venison Tuscan Inspired Soup

Venison Tuscan Soup
This flavorsome Venison soup has a Tuscan twist that won't leave you or your family disappointed.

Tender bite sized chunks of venison, diced onions, sweet potatoes, spinach and kale all combined in a beefy broth would satisfy most anyone. The kicker to the soup is after you ladle it into your bowl, finish it off with a little lemon zest and freshly grated Parmesan cheese before diving in.

I made this ‘Tuscan’ inspired soup with Elk meat and it was just as tasty as this Venison soup. I try to share most of my recipes in hopes that you know that you can substitute other ‘Game’ protein. I do hope you try this Venison soup recipe – I’m pretty sure you won’t be let down!

Venison Tuscan Soup
Generously season the cubed venison with salt and pepper.
Venison Tuscan Soup
Heat a stock pot over medium heat and add the oil. When the oil is hot, carefully add the venison and brown on all sides. You may need to work in batches.

 

Venison Tuscan Soup
Add the onions and garlic to the pot and cook until the onions soften, about 5 minutes.
Venison Tuscan Soup
Add the beef broth, sweet potatoes, parsnips, and thyme. Cover the stock pot partially and reduce the heat to a low simmer cooking for 30 minutes. Add the baby spinach to the soup and continue cooking for 15 minutes.
Venison Tuscan Soup
Serve the soup in bowls and garnish with lemon zest and freshly grated Parmesan cheese.
Venison Tuscan Soup

Venison Tuscan Inspired Soup

Tender bite sized chunks of venison, diced onions, white sweet potatoes and kale all combined in a beefy broth would satisfy most anyone. The kicker to the soup is after you ladle it into your bowl, finish it off with a little lemon zest and freshly grated Parmesan cheese before diving in.
Prep Time: 20 minutes
Cook Time: 1 hour
Course: Main Course
Cuisine: American
Keyword: venison, venisonsoup, venisonstew
Servings: 4

Ingredients

  • 1 1/2 lb boneless venison or elk, cut into 1 inch cubes
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp vegetable or canola oil
  • 1 large sweet onion, diced
  • 1 clove garlic, minced
  • 4 cups beef broth
  • 1 cup water
  • 1 white sweet potato, peeled and cut into 1 inch chunks
  • 2 cups kale, roughly chopped
  • 1 bay leaf
  • zest of a lemon
  • freshly grated Parmesan cheese

Instructions

  • Generously season the cubed venison with salt and pepper. Heat a stock pot over medium heat and add the oil. When the oil is hot, carefully add the venison and brown on all sides. You may need to work in batches.
  • Add the onions and garlic to the pot and cook until the onions soften, about 5 minutes. Add the beef broth, sweet potatoes and bay leaf. Cover the stock pot partially and reduce the heat to a low simmer cooking for 30 minutes. Add the kale to the soup and continue cooking for 15 minutes.
  • Serve the soup in bowls and garnish with lemon zest and freshly grated Parmesan cheese.
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Recipe Rating




  1. says: Tom

    3 stars
    I left the previous comment about missing ingredients/instructions.
    I made up my own recipe as close as I could from the info given. The taste was great. The parsnips were needed. I used both Thyme and bay leaf. I didn’t add any water. Just the 4 cups of bone broth. Try it, I’m sure you can make a hearty soup.

  2. says: Tom

    3 stars
    I am trying to cook this recipe but the instructions don’t match the ingredients list. An example is; it never says at what point you add the meat back. And, it says to use parsnips but never mentions them in the instructions or ingredients list. Dang.