Cut venison into 1-inch cubes.

Dice onions and sauté with butter in Dutch oven until softened.

Add the venison to the pot once onions are buttery soft and add a few more pinches of salt, stirring frequently to brown the meat. Stir in tomato paste and seasonings.

Stir in broth and water, and add salt and pepper to taste.

Simmer with lid on for at least an hour, adding frozen veggies in final 15 minutes.

Cook pasta according to package directions, or a minute or two less to keep the "bite."

Add pasta to soup and let rest for 5 minutes to heat through.