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Turkey Meatball Spinach Tortellini Soup
4.8 from 165 votes

Turkey Meatball Spinach Tortellini Soup

Turkey Meatball Spinach Tortellini Soup is a hearty soup featuring tender turkey meatballs cooked in a savory broth with vegetables, fresh baby spinach, and cheese-filled tortellini. The soup balances protein and greens, with Parmesan cheese adding depth. The cooked tortellini and spinach blend into the broth, giving the soup a comforting, rich texture.

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

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

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

Nutrition Information

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 271

% 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.