Venison Pasta Fagioli

Venison Pasta Fagioli

Venison Pasta Fagioli Recipe: Hearty Pasta & Beans Soup

Looking for a cozy, comforting way to use ground venison? This Venison Pasta Fagioli brings Italian-style flavor to the hunting cabin table. Filled with tender beans, rich tomatoes, vegetables, and small pasta, this soup turns game meat into a warm, hearty meal the whole family will love. The flavor is similar to chili with a rustic twist, and the venison blends right in. Perfect for fall, winter, or anytime you need a bowl of soul-warming goodness.

Ingredients

• ½ lb. ground venison

• 2 tablespoons oil (olive or vegetable)

• 1 cup diced onion (about 1 medium onion)

• 1 cup julienned or grated carrots

• 1 cup chopped celery (about 3 stalks)

• 2 cloves garlic, chopped

• 1 28-ounce can crushed tomatoes

• 1 15-ounce can tomato sauce

• 1 15-ounce can red beans

• 1 15-ounce can great northern beans

• 2 cups V-8 juice

• 1 tablespoon Frank’s RedHot (or preferred hot sauce)

• 1 teaspoon salt

• 1 teaspoon oregano

• 1 teaspoon basil

• ½ teaspoon black pepper

• ½ teaspoon cayenne pepper

• 1 cup ditalini pasta (or other small pasta)

Directions

1. In a large pot, brown the ground venison over medium-high heat. Drain and return meat to the pot; reduce heat to medium.

2. Add oil, onion, carrot, celery, and garlic. Sauté about 10 minutes, or until onions are soft and translucent.

3. Stir in tomatoes, tomato sauce, beans, V-8 juice, hot sauce, and seasonings. Bring to a boil, then reduce to low. Cover and simmer for 1 hour.

4. Meanwhile, cook pasta according to package directions. Drain and stir into soup during the last 10 minutes of cooking.

5. Serve hot, topped with grated Parmesan if you like!

Makes 12 servings (about 1½ cups each)

Cook until onion is soft & translucent

Add remaining ingredients and cook for 1 hour

Adapted from Food.com

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Venison Pasta Fagioli

This recipe was shared at Mitten State Sheep and Wool