Italian Bison Soup

Ingredients

• 1 lb ground bison
• 1 small diced onion
• 1 diced red pepper
• 2 tsp or 4 minced garlic cloves
• 2 tbsp olive oil
• 2 tbsp flour
• 6 cups chicken broth
• 12 oz freshly made egg noodles
• 2 cups coconut milk
• 3 cups baby spinach
• 1/2 tsp black pepper
• 1 tbsp Italian seasoning
• Shredded parmesan cheese for topping

Instructions

1. Brown the bison in a large pot. Drain the excess fat and set the sausage aside.
2. Using the same pot, return it to the heat and add the oil. Add the diced onions, diced red peppers, and garlic. Sauté over medium heat for 4-5 minutes.
3. Sprinkle with flour and stir to coat. Cook for about one minute, stirring constantly. Stir in the chicken broth and bring to a boil.
4. Return to a boil and cook for 20 minutes, stirring often.
5. In the meantime, cook the fresh pasta and set aside.
6. Stir in the sausage, cream, egg noodles and spinach. Cook for several minutes until heated through.
7. Add black pepper to taste and serve with shredded parmesan.

Note: I plan to double the bison next time.