How to Make Ground Venison Tortellini Soup

This ground venison tortellini soup is pure comfort in a bowl – hearty, fresh, flavorful, and easy enough to whip up on a busy night! Let me show you!

This recipe is simple to make, full of rich flavor, and packed with all the good stuff.

It’s a warm bowl of comfort, especially on a chilly day. It is also fresh enough to make any time of the year! 

If this is your first time trying venison in a soup, you’re in for a treat. Venison brings a deep, clean flavor that beef just can’t match.

We love using ground venison because it’s lean, full of protein, and we know exactly where it came from. We’re blessed to be able to process it ourselves, so we get that straight-from-the-field-to-the-table goodness.

There’s something satisfying about making a whole meal from what’s been provided close to home.

Simple Ingredients for Venison Tortellini Soup

• 2 tablespoons olive oil (for browning the venison)
• 16 ounces ground venison (you can substitute ground beef or mild Italian sausage)
• ½ yellow onion, finely chopped
• 2 sticks of celery, finely chopped
• 2-3 tablespoon additional olive oil
• 2 tablespoons all-purpose flour
• 3 cloves garlic, minced
• 4 cups chicken broth or chicken stock
• 1 (28 oz) can diced tomatoes with green chilies
• ¼ teaspoon Italian seasoning
• 2 cups refrigerated or frozen cheese tortellini (I use the whole bag)
• 1 cup heavy whipping cream
• 2 cups torn fresh baby spinach
• 1 teaspoon salt (add more to taste)
• 1 teaspoon black pepper (add more to taste)

How to Make this Hearty Tortellini Soup

Heat two tablespoons of olive oil in a large soup pot or dutch oven. Add your ground venison. Brown it over medium heat, using a meat chopper or spoon to break it up.

Don’t drain it. Deer meat is super lean. There’s hardly any fat to remove. Once it’s browned, use a slotted spoon to scoop it out and set it aside.

Next, toss in your chopped onion and celery. Saute that for about five minutes. Go ahead and drizzle in that extra tablespoon of olive oil—it helps soften everything and brings out the flavor.

Now add the flour and minced garlic. Stir it all around and let it cook for one more minute.

Slowly pour in the chicken broth while stirring, until the flour dissolves. Add the diced tomatoes with green chilies, Italian seasoning, and your browned venison. Give it all a stir.

Bring the soup up to a gentle boil over medium-high heat. Once it’s bubbling, stir in the tortellini. Lower the heat a bit so it simmers, but keep it warm enough to cook the pasta. After five minutes, pour in the heavy cream and stir in the torn spinach. Let it cook for five minutes more.

That’s it. Bowl it up and serve it with some crusty bread or a fresh green salad. You’ll love the creamy texture, the cheesy pasta, the kick from those green chilies, and that rich venison flavor throughout.

Why We Love Ground Venison

We really do love venison around here. It’s clean, lean, and full of protein. It cooks quickly, and it holds flavor beautifully. Whether you’re making soup, tacos, or casseroles, ground venison steps up in a big way.

If you’ve got more in the freezer, you should definitely try a few of our favorites:

• Chunky Venison Chili
• Loaded Ground Venison Nachos
• Mississippi Venison Roast
  

All of these are hearty, simple, and so good.

Time to be a Doer and Make Venison Tortellini Soup

This tortellini soup recipe is easy enough for busy weeknights but special enough to share.

If you’re looking for a new go-to dish, this one’s it. And hey, if you end up making it just for a TikTok – make worthy meal, I get it.

I love seeing how others put their own spin on it.

If you like having a recipe card to keep on hand, just print or screen shot the recipe for later. I like to write my recipes down on an actual card! Give it a try, and let me know what you think!

From one home cook to another—this venison tortellini soup just might become one of your favorites too. I would recommend doubling it as well if you want any leftovers.

You are going to really like this soup recipe. I hope it will be one that your whole family will love. 

With love,

Anna Sue