Italian Peasant Soup with Venison

Ingredients

• 1 pound Ground Venison (antelope, blacktail deer, mule deer, moose, elk. If prefer chicken or turkey breast cut into 1 inch cubes)

• 1 package Sweet Italian Sausage (no casings)

• 1 olive oil (to drizzle on the pan for sausages)

• 1 can of cannellini beans (rinsed and drained)

• 1 28oz can diced tomatoes with juice. (if you do not prefer chunks, pure it like I do)

• 4 cups Chicken broth (Bone, beef, veggie, or chicken broth works)

• 6 cups fresh spinach

• 1 cup Orzo pasta if prefer to add pasta

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Instructions

1. In a large pot over medium heat cook sausage with 1 olive oil until cooked. Then cook venison.

2. Add venison and sausage to a large pot, then add in the beans, tomatoes, broth, and spices you prefer. I prefer to use basil, oregano, thyme, garlic powder, and onion flakes. If you already preseason your venison before you freeze I suggest trying it without spices in the soup first to see if you want to add more or not.

3. Stir together and let cook covered (with a crack) for roughly 30 minutes.

4. Add orzo pasta and spinach and leave for another 10 minutes on low heat.

If you would like to add more toppings, add Parmesan cheese.