Zuppa Toscana

Venison Zuppa Toscana is wild-game twist on the classic Italian soup, and our go to soup for soup season.

Ingredients

• Meat: 1 lb venison Italian sausage.

• Richness: 4–6 strips of bacon, diced.

• Vegetables: 1 large yellow onion (diced), 3–4 cloves of garlic (minced), and 1.5–2 lbs of potatoes (Yukon Gold or Russet,

  cubed).

• Greens: 3–4 cups of fresh kale, stemmed and chopped.Liquid: 6 cups chicken broth and 1 cup heavy cream.

• Seasoning: 1 tsp red pepper flakes (adjust for heat), salt, and black pepper to taste.

• Garnish: Freshly grated Parmesan cheese.

Step-by-Step Instructions

1. Render the Bacon: In a large Dutch oven or heavy pot over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pot.

   
   

2. Brown the Venison: Increase the heat to medium-high. Add the venison Italian sausage and diced onion to the bacon fat. Cook until the meat is browned and the onions are translucent. Remove excess grease from the pot.

   
   

3. Add Aromatics: Stir in the minced garlic and red pepper flakes. Cook for 1–2 minutes until fragrant.

   
   

4. Simmer the Broth: Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.

   
   

5. Incorporate Greens and Cream: Stir in the chopped kale and heavy cream. Let the soup simmer for another 3–5 minutes until the kale is wilted but still vibrant green.

   
   

6. Season and Finish: Stir the cooked bacon back into the soup. Taste and add salt or more black pepper if needed.

   
   

7. Serve: Ladle into bowls and top with a generous sprinkle of freshly grated Parmesan cheese.