Venison Italian Sausage and Tortellini Soup

While you’re working your way through your venison, counting down the days for turkey hunting to start, give this delicious Venison Italian Sausage and Tortellini Soup recipe a try!

Soup weather doesn’t last for that long in Texas. Here in San Antonio, we’re pushing our way back into the upper 70s. However, for the rest of the country, this recipe still applies!

This is another recipe using my Venison Italian Sausage. It still might be my favorite thing I’ve made on this page, so if you haven’t tried it yet, give it a shot! It’s a simple, creamy, flavorful soup, that makes me wonder why I don’t eat soup more often.

It’s also a single pot meal, if you’re into that sort of thing (less dishes cleaned is always a win in my book). You brown your sausage in a large stockpot and then remove the meat to let it drain. You then sauté your vegetables and then, in layman’s terms, you just start throwing everything into your pot until you have a delicious soup!

Again, if you have any questions let me know in the comments, and most of all, I hope you guys ENJOY this meal as much as my family did!

Venison Italian Sausage and Tortellini Soup

Delicious venison soup
Prep Time20 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: Italian Sausage, Soup, Tortellini, Venison
Servings: 6
Author: Sophie May


  • 1 lb Venison Italian Sausage
  • 1 small yellow onion diced
  • 1 small shallot diced
  • 2 large carrots peeled and diced
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tsp black pepper
  • 1 tsp Tony Chachere's creole
  • 5 garlic cloves minced
  • 1/4 C all-purpose flour
  • 5 C chicken broth
  • 6 oz spinach chopped
  • 19 oz cheese tortellini
  • 1 C heavy cream or more for desired creaminess
  • 1/2 C parmesan cheese


  • Heat a large stockpot over medium-high heat.
  • Cook your Italian Sausage until browned and remove using a slotted spoon. Place the sausage on a paper towel lined plate and set aside.
  • Add in your onion, shallot, and carrots and sauté for 5 minutes, or until the vegetables are soft.
  • Then add your garlic and sauté for an additional 2 minutes, or until fragrant. Stir occasionally to prevent burning.
  • Whisk in flour and cook for 1 minute. Gradually add in your chicken broth, stirring to combine, and all of your spices.
  • Continue cooking until the mixture reaches a simmer, then reduce the heat to medium-low and simmer for an additional 6 minutes.
  • Add in your sausage, tortellini, and spinach.
  • Once your spinach has wilted add your heavy cream and parmesan.
  • Add more parmesan cheese for topping if desired and ENJOY!

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