Wild In The Kitchen: Zuppa Toscano Venison Soup
Zuppa Toscano Venison Soup
I am a huge fan of soups this time of the year. I especially love the Zuppa Toscano soup at Olive Garden, so I decided to experiment using venison sausage instead of Italian sausage. Everybody loved it. To be extra thrifty, you might even pluck the kale from your buddy’s food plot!
2 lbs. venison sausage.
2 tablespoons Italian seasoning
2 large onions, chopped
2 tablespoons garlic powder
Salt and pepper to taste
Three 32-oz. chicken broth
8 large russet potatoes, diced
1 bunch curly kale, leaves stripped and chopped
1.5 cup heavy cream
8 slices cooked bacon, chopped
In a large pot over medium heat brown sausage adding Italian seasoning. Remove to a plate with paper towels to drain. Add onion to pot and let cook until soft. Add garlic. Season with salt and pepper. Add chicken broth and potatoes, and cook until potatoes are tender. Stir in kale and let cook until leaves are tender and bright green. Stir in heavy cream, venison sausage and bacon, and simmer for about five minutes more. Top with grated Parmesan cheese.
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