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Venison Italian Sausage Potato Kale Soup

by | Oct 21, 2019 | News | 0 comments

Recipe Venison Italian Sausage Potato Kale Soup

Venison Italian Sausage Potato Kale Soup
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.​