Turkey Meatball Spinach Tortellini Soup

Name: Turkey Meatball Spinach Tortellini Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 10 oz 93% ground turkey; 1/2 tbsp unsalted butter; 2 tbsp seasoned whole wheat breadcrumbs; 2 stalks of celery; 2 tbsp grated Parmesan cheese; 1 small onion; 2 tbsp parsley; 1 large carrot; 1 large egg; 2 cloves garlic; 1 clove garlic; 4 14.5 oz cans reduced-sodium chicken broth; 1/8 tsp kosher salt; 1 small Parmigiano-Reggiano rind; 9 oz fresh spinach cheese tortellini; 3 cups baby spinach; fresh grated Parmigiano-Reggiano; Ground black pepper, to taste

User Reviews

4.8

291 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6 servings
Calories
271 kcal
Course
Soup
Cuisine
Italian

Turkey Meatball Spinach Tortellini Soup

Iris Warren

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This easy, kid-friendly soup is a great way to warm up on a cold winter night. One large bowl is under 300 calories and is very satisfying.

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Ingredients

Servings

10 oz 93% ground turkey
1/2 tbsp unsalted butter
2 tbsp seasoned whole wheat breadcrumbs
2 stalks of celery (chopped)
2 tbsp grated Parmesan cheese (Parmigiano Reggiano)
1 small onion (chopped)
2 tbsp parsley (finely chopped)
1 large carrot (peeled and chopped)
1 large egg
2 cloves garlic (minced)
1 clove garlic (minced)
4 14.5 oz cans reduced-sodium chicken broth
1/8 tsp kosher salt
1 small Parmigiano-Reggiano rind (optional)
9 oz fresh spinach cheese tortellini (refrigerated )
3 cups baby spinach (loosely packed )
fresh grated Parmigiano-Reggiano (for topping)
Ground black pepper, to taste

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Instructions

Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese.
Using your (clean) hands, gently mix all the ingredients well until everything is combined.
Form small meatballs, about 1 tbsp each, you'll get about 20 to 22.
In a large nonstick pot or Dutch oven, melt the butter over medium-low heat.
When melted, add the celery, onion, carrot & garlic.
Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
Add the chicken broth and Parmesan rind and increase heat to medium-high and bring to a boil.
When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.
Add the tortellini and simmer until cooked according to package directions, about 7 minutes.
Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.

Nutrition Information

Show Details

Serving 11/2 cups Calories 271kcal (14%) Carbohydrates 26g (9%) Protein 20g (40%) Fat 9g (14%) Saturated Fat 1g (5%) Cholesterol 89mg (30%) Sodium 1064mg (44%) Fiber 3g (12%) Sugar 3g (6%)