Savory Bison Tortellini Soup

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4–6

Why I Love This Recipe

This soup is everything I want on a busy fall night—comforting, creamy, and full of flavor without feeling heavy. The bison gives it a rich, savory base, while the tomatoes and wine keep it fresh and balanced. It’s cozy, wholesome, and comes together fast enough for a weeknight dinner that still feels special.

Ingredients

Base:

• 1 lb ground bison(Add 1 tbsp olive oil or butter and season with 1 tsp fennel seeds, ½ tsp paprika, ½ tsp garlic powder, and ½ tsp Italian seasoning)

• 1 small onion, diced

• 3 cloves garlic, minced

• ¼ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)

Soup:

• 4 cups chicken broth (or bone broth for extra richness)

• 1 (14 oz) can diced tomatoes

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• Salt and pepper, to taste

Finish:

• 1 (9 oz) package Taste Republic gluten-free cheese tortellini

• 2 cups chopped lacinato (Tuscan) kale (or baby spinach if preferred)

• 1 cup plain, unsweetened oat milk (like Planet Oat or Chobani Extra Creamy)

• ½ cup grated Parmesan cheese (or dairy-free Parmesan)

• Dash of smoked paprika + a few grinds of black pepper

• Chopped basil or parsley, for garnish

Instructions

1. Brown the bison:Heat olive oil or butter in a large pot over medium heat. Add seasoned bison and cook until browned, breaking it up as it cooks. Drain excess grease if needed.

2. Sauté aromatics:Add onion and garlic. Cook 2–3 minutes until fragrant and softened.

3. Deglaze with wine:Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for about a minute until slightly reduced.

4. Build the base:Stir in chicken broth, diced tomatoes, Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Add the chopped kale and let it simmer uncovered for 8–10 minutes, until slightly softened.

5. Add tortellini:Stir in the gluten-free tortellini and cook according to package directions (usually 3–5 minutes).

6. Make it creamy:Lower heat to medium-low. Stir in oat milk, Parmesan, smoked paprika, and black pepper. Simmer until the kale is tender and the soup thickens slightly.

7. Serve:Taste and adjust seasoning if needed. Top with chopped basil or parsley and a sprinkle of extra Parmesan.

Notes

• Bison adds a rich, earthy flavor—smoked paprika enhances it perfectly.

• Oat milk keeps it creamy but light — no heavy cream needed.

• Leftovers thicken as they sit — just add a splash of broth or oat milk when reheating.