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KeepItSimpleAnnaSue

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!
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Prep Time 10 minutes
Cook Time 27 minutes
Course: Main Course, Soup
Ingredients Equipment Method

Ingredients
  

  • 16 oz. ground venison
  • 1-2 tbsp. olive oil (for browning the venison in)
  • ½ yellow onion, finely chopped
  • 2 sticks celery, finely chopped
  • 2 tbsp. flour
  • 3 cloves garlic, minced
  • 4 cups chicken broth or stock
  • 1 28 oz. can diced tomatoes with green chilies
  • ¼ tsp. Italian seasoning
  • 2 cups or a bit more of refrigerated or frozen cheese tortellini
  • 1 cup heavy whipping cream
  • 2 cups fresh baby spinach, torn
  • 1 tsp. salt (to taste)
  • 1 tsp. pepper (to taste)

Equipment

  • large soup pot
  • Measuring Cups and Spoons:

Method
 

  1. Heat 1-2 tbsp. of olive oil in the large soup pot. Add the ground venison and brown over medium heat. Use a meat chopper or spoon to break up the meat as it cooks. Do NOT drain.
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  2. Remove the venison and set to the side using a slotted spoon.
  3. Saute the onion and celery for 5 minutes. Add a bit more oil if there isn't any left in the pan.
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  4. Add in 2 tbsp. flour and 3 cloves of minced garlic. Cook for an additional minute.
  5. Slowly add in the chicken broth and stir until the flour is dissolved.
  6. Pour in the 28 oz. can of diced tomatoes with green chilies, ¼ tsp. of Italian seasoning, and the browned venison.
  7. Bring the soup to a gentle boil over medium-high heat.
  8. Add the tortellini into the boiling soup and reduce the heat to medium low, but make sure it continues to simmer. Cook for 5 minutes.
  9. Pour in 1 cup of heavy cream and the two cups of torn baby spinach. Cook for 5 more minutes. Enjoy!
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