Turkey Meatball Spinach Tortellini Soup
User Reviews
4.8
Turkey Meatball Spinach Tortellini Soup
Description
The Turkey Meatball Spinach Tortellini Soup is made by mixing ground turkey with breadcrumbs, egg, parsley, garlic, Parmesan cheese, and salt to form small meatballs. These meatballs are browned and then simmered in a broth enriched with sautéed celery, onion, carrot, garlic, and Parmesan rind. The addition of refrigerated spinach cheese tortellini cooks in the broth, followed by fresh baby spinach stirred in at the end for gentle wilting.
The resulting soup has tender turkey meatballs with a subtle herb and cheese flavor, bright vegetables, and tender tortellini that add a chewy, comforting bite. The spinach provides freshness and color, while the Parmesan rind and freshly grated cheese add savory depth. This soup can serve as a filling meal that combines protein, vegetables, and pasta in a single pot.
It is best served hot, sprinkled with additional grated Parmesan and ground black pepper to taste.
Ingredients
- 10 oz ground turkey 93% lean
- 1/2 tbsp butter unsalted
- 2 tbsp whole wheat breadcrumbs seasoned
- 2 celery chopped, stalks
- 2 tbsp Parmesan Cheese Parmigiano Reggiano, grated
- 1 onion chopped, small
- 2 tbsp parsley (finely chopped)
- 1 carrot peeled and chopped, large
- 1 egg large
- 2 cloves garlic (minced)
- 1 clove garlic (minced)
- 4 chicken broth 14.5 oz cans, reduced-sodium
- 1/8 tsp kosher salt
- 1 Parmigiano-Reggiano cheese optional, small rind
- 9 oz spinach cheese tortellini refrigerated, fresh
- 3 cups baby spinach (loosely packed )
- Parmigiano-Reggiano cheese for topping, fresh grated
- black pepper ground, to taste
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 DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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