Slow Cooker Venison Lasagna Soup

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5-7
serves
Easy
difficulty

A great slow cooker soup for warming up after a cold day. Start it in the morning and let it simmer on low all day. When you get home, flip the slow cooker to high, add the dried pasta and mix up the ricotta cheese topping. Serve with crusty bread and enjoy

Lasagna soup hits the spot on a cold day.

Ingredients

2 tsp. olive oil

2 pounds ground venison

1 pound button mushrooms, sliced

1 large yellow onion, finely chopped

4 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 T. tomato paste

1 28-oz. can fire roasted diced tomatoes

2 or 3 bay leaves

6 cups chicken stock

8 oz. farfalle pasta

1/4 c. finely chopped dried basil leaves

salt and freshly ground black pepper, to taste

 

Ricotta Topping

8 oz. ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. salt and a pinch of freshly ground pepper

Cooking Instructions

Start by heating the olive oil in a non-stick skillet over medium-high. Add the onions and sauté for a few minutes until they begin to soften. Add the venison and cook till nearly cooked through, five minutes or so. Add the garlic and mushrooms and cook for another five minutes, stirring often.

Brown the venison, onions and mushrooms before adding to the slow cooker.

Season with salt, pepper and red pepper flakes. Add the tomato paste to the pan and mix well. Add the venison mix and the rest of the soup ingredients to the slow cooker.

Add the venison and other ingredients to the slow cooker.

Cook on low for four to six hours. Thirty minutes before you are ready to eat, add the pasta to the soup. While the pasta cooks, mix the ricotta cheese topping ingredients in a separate bowl. To serve, dish up a bowl of soup from the slow cooker and top with a large spoonful of ricotta topping.

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