Venison Tortellini Soup

This venison tortellini soup is a hearty and delicious soup made with browned ground venison, a warm tomato broth, tons of vegetables and rich cheese tortellini. It’s a bowl of comfort during these colder winter months. It is so simple to make and comes together in just a few steps making it perfect for busy weeknights or a long day of hunting. Give this one a try and it might just become your family or hunting camp’s staple meal! 

Ingredients

1 tablespoon Olive Oil or Butter

1 pound Ground Venison

1 tablespoon Italian Seasoning 

2 teaspoons Paprika

1 teaspoon Salt

½ teaspoon Black Pepper

¼ teaspoon Red Pepper Flakes (Optional)

1 large Yellow Onion, Chopped

2 Stalks Celery, Diced

2 Medium Carrots, Peeled and Diced

4 cups Low Sodium Chicken Broth

3 (8 ounce) cans Tomato Sauce

1 (14.5 ounce) can Petite Diced Tomatoes (with Juices)

9-10 ounces Refrigerated Cheese Tortellini 

2 cups Spinach, Roughly Chopped

Grated Parmesan, For Serving 

Recipe Directions

1. Heat a large pot or Dutch oven over medium heat. Add in oil or butter.

2. Add in ground venison and cook until just browned, 5-7 minutes, breaking it up as it cooks. Drain fat, if any, then add in Italian seasoning, paprika, salt and black pepper, and red pepper flakes. Mix well.

3. Add in onion, celery and carrots and sauté until slightly softened, 3-5 minutes, stirring often.

4. Add in broth. Scrape up any browned bits on the bottom of the pan, then add in tomato sauce and diced tomatoes.  Stir well and bring the pot to a boil. Once boiling, reduce the heat to a simmer and cover with the lid. Simmer for 15 minutes.

5. Add in tortellini and spinach and simmer until the tortellini is cooked through, 4-5 minutes. Taste broth and add any additional salt or pepper if desired. 

6. Serve warm topped with grated Parmesan.