Elk Lasagna Soup….. Um Um Good!
Elk Lasagna Soup….. Um Um Good!
Who doesn’t appreciate a good bowl of soup—especially after a long day? With today’s nonstop schedules, preparing a home-cooked meal can feel unrealistic. Too often, we default to restaurants and spend far more than we should. The truth is, you can probably cook better than 99% of the places you eat—and for a fraction of the cost.
If you don’t already own a crockpot, get one. It’s a game changer for anyone living the “go, go, go” lifestyle. Being able to prep ingredients in the morning and come home to a hot, homemade meal makes life simpler—and better. One of my personal favorites, especially during hunting season, is a hearty Lasagna Soup made with wild game. You can substitute nearly any ground wild game meat, but it’s hard to beat rich, lean ground elk.
Elk Lasagna Soup (Crockpot Recipe)
Ingredients:
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1 lb (or more) ground elk meat, browned before adding to crockpot
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1 large green pepper, chopped
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1 large red pepper, chopped
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1 medium onion, chopped
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2 cans (14.5 oz each) diced tomatoes, undrained
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2 cans (14.5 oz each) beef broth
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1 can (8 oz) tomato sauce
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1/4 cup tomato paste
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2 teaspoons Italian seasoning
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1/4+ teaspoon oregano
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1/4+ teaspoon black pepper
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1/4+ teaspoon garlic salt
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1 package shredded Parmesan cheese (add during cooking)
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Cooked spiral pasta (or your favorite pasta)
Instructions:
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Brown the ground elk in a skillet and drain excess grease if necessary.
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Add the browned meat to the crockpot along with all vegetables, tomatoes, broth, tomato sauce, tomato paste, seasonings, and shredded Parmesan cheese.
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Stir well to combine.
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Cook on low for 3–4 hours.
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About 30 minutes before serving, stir in your cooked pasta.
Serve hot and top each bowl with additional Parmesan cheese and a sprinkle of fresh parsley.
It’s hearty, filling, and packed with flavor—perfect after a cold day in the field. Meals like this are one of the best parts of wild game cooking: simple ingredients, minimal effort, and a reward that tastes like home.