by Bobbie Jo Wasilko
He Hunts She Cooks
A wild game version of Olive Garden's zuppa toscana using venison Italian sausage. Just the perfect soup for a cold weather meal. Enjoy!
- 10 ounces Venison Italian Sausage, casings removed (medium spicy)
- 1 small onion, diced
- 2 carrots, diced
- 1 leek, diced
- 2 tbs. garlic, minced
- 1/4 red pepper flakes (omit if you don't want it too spicy)
- 4 yukon gold potatoes, skin on, cubed
- *2 tablespoons medium-grind cornmeal (polenta)
- 5-6 cups chicken stock
- 4 cups packed kale, stemmed and coarsely chopped
- 3/4 cup heavy cream
- 3/4 cup freshly Grated Parmesan for serving
- 1/2 tsp. Kosher salt and 1/2 tsp. fresh cracked pepper
- 4 tbs. Canola Oil
- Heat the canola oil in a large soup pot over medium heat.
- Add the Italian sausage and cook, breaking it up into small pieces until no longer pink, about 5 minutes.
- Add the onion, carrot, leeks, garlic, salt, black pepper, and red pepper flakes and cook, stirring often, until the vegetables become softened, about 5 minutes.
- Stir in the *cornmeal (don't skip the cornmeal) and potatoes.
- Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
- Stir in kale and heavy cream and simmer for 15 minutes more, or until kale is tender.
- Ladle into cappuccino mugs and garnish with grated Parmesan.
- Serve with warm bread.