This Easy Venison Ravioli Soup is loaded with ground venison and pillowy cheese ravioli and comes together in less than 30 minutes for a quick meal the whole family will love.

Fresh or frozen ravioli cook in minutes and turn this light tomato soup into a main course you can feed to those hungry kids on a busy weeknight coming up soon. Look for a bag of cheese ravioli in the refrigerated or frozen section of your local grocery store, then thaw out a pound of ground venison from your freezer. You’ll be ready to serve up this healthy ravioli soup in no time.

Ingredients

• 1 pound ground venison

• 1 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 2 tablespoons olive oil

• 1 large yellow onion, diced

• 1 tablespoon minced garlic

• 1 (28-ounce) can crushed tomatoes

• 4 cups venison or beef broth

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 8 ounces refrigerated or frozen cheese ravioli

• 1/4 cup freshly grated parmesan cheese

• 1/4 cup chopped fresh parsley

Instructions

1. Gather your ingredients and season the ground venison with salt and pepper.

2. Add olive oil, ground venison, and diced onion to a Dutch oven over medium-high heat.

3. Sauté for about 5 minutes, breaking up the meat as it cooks.

4. Add minced garlic and cook another 2 minutes.

5. Stir in crushed tomatoes, broth, basil, and oregano. Increase the heat to high and bring to a boil, then reduce heat to medium-low and simmer for 5 minutes, stirring often.

6. Add the ravioli and cook another 5 minutes.

7. Divide into soup bowls and top each with 1 tablespoon of freshly grated parmesan and chopped fresh parsley and serve immediately.

See more wild game recipes by Jeff Benda on his website and instagram: www.wildgameandfish.com; Instagram: @wildgameandfish

You’ll find more recipes to prepare using the meat and fish that you’ve harvested yourself in every issue of MidWest Outdoors, available by subscribing on our website.