Total Time
45mins
Prep 15 mins
Cook 30 mins

I had a little vension left over from making stew and wanted to try something different. I used what I had on hand and thought it came out pretty good!

Ingredients Nutrition

Directions

  1. Melt butter in large pot over medium high heat.
  2. Saute onions and garlic til just tender.
  3. Add vension and saute til cooked through.
  4. Add the rest of the ingredients except for the uncooked pasta.
  5. Cover, reduce heat and simmer for 15-20 minutes.
  6. Add pasta.
  7. Simmer for additional 10-15 minutes until pasta is done.
  8. Serve topped with Parmesan cheese!
Most Helpful

4 5

Kim, the last time I made this soup, was back in Feb, 2004. I decided to make this soup once again, and pretty much made as written, but with the exception that I used 2 Tbsp of butter to cook onion and garlic in, and I only added 1 Tbsp of jarred minced garlic. I added the 1 cup of elbow macaroni, but it pretty much soaked up the liquid after we ate our first serving, so next time I'll just add a 3/4 cup. This looks a bit more like a goulash, so when I reheat this soup, I may just have to add more broth, or tomato juice, and perhaps a few more spices. The end results, not a bad tasting minestrone. Thank-you for the recipe Kim127.

5 5

This was quite a surprisingly wonderful soup! I couldn't find venison, so used smoked leg of lamb. I thought that I ran out of yellow onion, so used a red onion, and I chose Napa cabbage, which I liked just fine. Otherwise, made as directed. Very nice! Thanks, Kim127! Made for Please Review My Recipe tag.