A wild game version of Olive Garden’s zuppa toscana using venison Italian sausage. Just the perfect soup for a cold weather meal. Enjoy!

Ingredients

• 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

Instructions

• 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.​