Italian elk sausage soup with orecchiette pasta

Italian elk sausage soup with orecchiette pasta

I enjoy the challenge of combining ingredients that I already have in the pantry to avoid having to go to the grocery store too many times during the week. Soups just happen to be one of my favorite meals to create and tend to be the most flavorful and memorable without breaking the bank.


  • 1lb Elk sausage
  • 2 – 14.5 oz diced tomatoes
  • 1 – 14.5 oz water
  • 1/2 cup dry red wine
  • 2 cups dry Orecchiette Pasta (or other small pasta)
  • 2 garlic cloves
  • 2 tablespoons oil
  • 4 tablespoons butter
  • 1 tablespoon oregano
  • salt and pepper
  • 1/2 cup chopped basil

Top soup with  fresh grated parmesan cheese and chopped basil.


1) Add oil and chopped garlic to soup pan. Cook garlic being sure not to brown, add canned diced tomatoes and water. Bring to a boil and turn heat to low. Take a hand blender and blend tomatoes to create a tomato puree.

2) Add red wine, pasta, butter, oregano, salt, pepper and fresh basil. Cover and cook on low heat for 45 minutes or until pasta is cooked through.

3) While soup is cooking on low, add elk sausage to another pan and cook thoroughly. Add sausage to soup and stir. When pasta is ready serve immediately.

Top each bowl of soup with fresh parmesan cheese and chopped fresh basil.


  • Reply December 29, 2015


    Do you have a recipe for Italian Sausage made from elk meat that you reccomend? We use to have our butcher make ours but now we’re doing all our own butchering I need to learn on my own. I tried searching other posts but might have missed it? Thanks!!!

  • Reply March 29, 2014


    This soup is delicious. I just have one question – what is 1/2 cube of butter? I guessed when I made it. Thanks!

    • Reply March 29, 2014


      Rena – sorry about that and great catch. 1/2 Cube = 4 Tablespoons butter… Glad you liked it! – Kristy

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