Venison sausage and gnocchi soup is the proper winter hotter meal. It is creamy, flavorful, colourful, comforting, and scrumptious. The seasoning from the venison Italian sausage completely flavors the broth and brings collectively all of the substances on this scrumptious soup. Give it a strive in the present day!

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Why This Recipe Works:

Venison Italian sausage is a flexible ingredient that can be utilized for a lot greater than spaghetti and meatballs! The mix of herbs and spices within the sausage provides the broth on this soup a beautiful taste. The roasted pink peppers add slightly little bit of sweetness and the kale provides lovely colour to this vibrant soup.

The gnocchi are excellent fluffy little pillows of goodness tucked in among the many different substances. Paired with crusty bread for dipping, this scrumptious creamy soup is certain to heat your stomach and fill you up!

Ingredient Notes:

venison sausage and gnocchi soup ingredients with labels.
  • Venison Italian Sausage: This recipe makes use of my venison Italian sausage but when you have already got some in your freezer, you need to use that as a substitute!
  • Gnocchi: Gnocchi are available all types of sorts. This recipe makes use of plain potato gnocchi however you need to use no matter gnocchi you would like.
  • Tuscan Kale: Tuscan kale will be changed with another hearty inexperienced like Swiss chard, spinach, different styles of kale, and so on.

Tools Notes:

  • Dutch Oven: This recipe makes use of a Dutch oven however you too can use a big pot.
venison sausage and gnocchi soup in dutch oven.

Step by Step Directions:

How you can make roasted pink peppers:

Roasted pink peppers are a scrumptious ingredient whether or not you purchase them or make them your self. However, you possibly can often make them for lots cheaper than you should buy them and so they’re tremendous straightforward to make! They lend a scrumptious savory and candy taste to any dish you add them to. Learn under for find out how to make them!

cutting red bell pepper in half.
Slice bell peppers in half lengthwise.
seeds and membrane removed from bell pepper.
Take away stems, membranes, and seeds.
red bell pepper halves on sheet pan.
Place peppers lower facet down on a parchment paper-lined sheet pan.
roasting red bell peppers in oven.
Roast for 15-20 minutes, or till the pores and skin is effervescent and pulling away from the flesh. You’ll be able to take away them at this level or depart within the oven for one more 5-10 minutes
red bell peppers roasting in oven.
In the event you depart them within the oven till they appear to be this, you may get much more taste out of them!
peeling skin off roasted red pepper.
Let peppers cool barely and take away the skins.
roasted red pepper in jar.
Retailer in an hermetic container within the fridge or use instantly for recipes.

Professional Tip: Look out for when bell peppers are on sale, make an enormous batch, and freeze or can the peppers for future use!

How you can make sausage and gnocchi soup:

After you have your sausage and peppers made, this soup is tremendous straightforward to make! Try the step-by-step directions under.

melting lard in dutch oven.
Add lard or different cooking fats to Dutch oven and warmth till melted.
cooking venison Italian sausage in dutch oven.
Add Italian sausage and cook dinner till browned. Take away from pan and put aside.
melting butter in dutch oven.
Add butter to Dutch oven and warmth till melted.
cooking onions and garlic in dutch oven.
Add onions and garlic. Prepare dinner till translucent.
broth simmering in dutch oven.
Add broth and simmer 5-10 minutes.
gnocchi added to pot of simmering broth.
Add gnocchi and produce to a boil.
broth with gnocchi simmering in dutch oven.
Simmer for five minutes.
adding roasted peppers and sausage to pot of soup.
Add roasted pink peppers and Italian sausage.
venison sausage and gnocchi soup simmering.
Add cream and produce again to a simmer.
kale added to pot of sausage and gnocchi soup.
Add kale and cook dinner till barely wilted.
venison sausage and gnocchi soup in dutch oven.
Style and add salt and pepper if wanted.
bowl of venison sausage and gnocchi soup.
Serve and luxuriate in!

Professional Tip: Add salt and pepper on the finish of cooking. The saltiness of your soup will depend upon the salt in your sausage and broth. Including it on the finish helps guarantee your soup is not too salty!

A observe on venison Italian sausage:

Italian sausage is a well-liked alternative once you take your deer to the butcher. However, you too can make your personal! Making your personal will be actually rewarding and you’ll alter the seasonings to your liking. Searching for a recipe? Try this recipe for floor venison Italian sausage.

Placing it All Collectively:

As soon as your soup is prepared, it is time to dig in! Prime it with slightly freshly grated parmesan and chopped parsley for slightly additional brightness. Tear off a chunk of crusty sourdough bread for dipping and luxuriate in!

scooping spoon into bowl of venison sausage and gnocchi soup.

Recipe FAQ’s:

What provides Italian sausage its distinctive taste?

Fennel is the primary ingredient that offers Italian sausage its distinctive taste however a mix of different herbs and spices make Italian sausage particular as properly.

Do it’s a must to add pork to deer sausage?

No, you can also make sausage with 100% floor venison. You will want so as to add some fats to the pan to cook dinner it but it surely does not need to be floor in. If you’re making sausages in casings, you do want so as to add fats to the bottom venison to stop it from drying out.

What a part of the deer is greatest for sausage?

You may make sausage out of any lower of meat you would like. However, the favored alternative is to show your trim meat from steaks and roasts into sausage. In the event you’re not massive on roasts, you possibly can grind these into sausage as properly.

Different Recipes to Strive:

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scooping spoon into bowl of venison sausage and gnocchi soup.

Venison Sausage and Gnocchi Soup

Annie Weisz

This sausage and gnocchi soup is creamy, scrumptious, slightly bit spicy, and so comforting on a chilly winter day! It is the proper use for the venison Italian sausage you may have sitting in your freezer!

Prep Time 15 minutes

Prepare dinner Time 40 minutes

Course Fundamental Course, Soup

Delicacies Italian

Servings 8

Energy 485 kcal

Stop your display from going darkish


  • 2 tablespoon pork lard (or different cooking fats)
  • 1 lb venison Italian sausage
  • 1 tablespoon butter
  • 1 medium onion, diced (about 1.5 cups)
  • 1 tablespoon garlic, minced
  • 5 ½ cups light-colored broth (hen, recreation chook, and so on.)
  • 2 roasted pink peppers, diced (about 1 cup) – instructions under, or jarred
  • 1 lb gnocchi
  • salt and pepper, to style
  • 1 ½ cups heavy whipping cream
  • 1 bunch Tuscan kale, lower into ribbons (about 4 cups)
  • ½ cup parmesan, freshly grated
  • cup Italian parsley, finely chopped


  • To massive pot, add lard. Warmth over medium-high warmth till melted.

  • Add sausage and break up meat into items. Prepare dinner for 4-6 minutes, or till browned. Take away to a bowl and put aside.

  • Flip warmth right down to low, add butter and stir till melted.

  • Add onions and garlic and stir to coat. Prepare dinner for 3-5 minutes, stirring sometimes.

  • Add broth and produce to a simmer. Simmer for 5-10 minutes.

  • Add gnocchi and produce to a boil. Boil for 2-3 minutes, then scale back warmth to a simmer. Simmer for five extra minutes.

  • Add diced roasted pink peppers and sausage. Convey again to a simmer and simmer for five minutes.

  • Add cream and produce to a low simmer. Add in kale and stir to mix. Simmer for 2-3 minutes.

  • Style and add salt and pepper, if wanted. You might not want any relying on the seasoning in your sausage and broth.

  • Prime with recent grated parmesan and parsley. Serve with crusty bread for dipping. Get pleasure from!

How you can make roasted pink peppers:

  • Preheat oven to 450°F. Line a sheet pan with parchment paper.

  • Minimize peppers in half lengthwise and take away stems, seeds, and white membranes.

  • Place peppers, lower facet down, on parchment paper-lined pan.

  • Roast for 15-20 minutes, or till the pores and skin is effervescent and pulling away from the flesh. You’ll be able to take away them at this level or depart within the oven for one more 5-10 minutes, till the pores and skin is beginning to blacken and the peppers begin shedding their form. You may get extra taste out of them if you happen to depart them in!

  • Take away from the oven and let relaxation for 10 minutes. Take away peels and discard. Refrigerate till prepared to make use of.

  • You’ll be able to strain can roasted peppers in oil if you would like to protect them.


Energy: 485kcalCarbohydrates: 29gProtein: 23gFats: 32gSaturated Fats: 17gPolyunsaturated Fats: 2gMonounsaturated Fats: 9gTrans Fats: 0.1gLdl cholesterol: 110mgSodium: 936mgPotassium: 589mgFiber: 4gSugar: 3gVitamin A: 4528IUVitamin C: 45mgCalcium: 222mgIron: 5mg

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