How To Make Turkey Meatball Spinach Tortellini Soup
This tortellini soup is a family-friendly dish that’s made healthy with the use of spinach and more filling with the added turkey meatballs.
Serves:
Ingredients
For Meatballs:
- 10ozground turkey
- 2tbspseasoned whole wheat breadcrumbs
- 2tbspParmesan cheese,grated
- 2tbspparsley,finely chopped
- 1large egg
- 1clovegarlic,minced
- ⅛tspkosher salt
For Soup:
- ½tbspunsalted butter
- 2stalkscelery,chopped
- 1small onion,chopped
- 1large carrot,peeled and chopped
- 2clovesgarlic,minced
- 14½ozchicken broth,(4cans) reduced-sodium
- 1smallParmigiano-Reggiano rind,optional
- 9ozspinach cheese tortellini,fresh refrigerated
- 3cupsbaby spinach,loosely packed
- Parmigiano-Reggiano,fresh grated for topping
- ground black pepper,to taste
Instructions
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Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese.
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Using clean hands, gently mix all the ingredients well until everything is combined.
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Form small meatballs, about 1 tablespoon each.
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In a large nonstick pot or Dutch oven, melt the butter over medium-low heat.
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When melted, add the celery, onion, carrot & garlic.
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Cover and reduce heat to low and cook for approximately 8 to 10 minutes until vegetables begin to soften.
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Add the chicken broth and Parmesan rind and increase heat to medium-high and bring to a boil.
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When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook for about 4 minutes.
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Add the tortellini and simmer until cooked according to package directions.
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Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.
Nutrition
- Calories: 297.70kcal
- Fat: 11.22g
- Saturated Fat: 4.72g
- Trans Fat: 0.09g
- Monounsaturated Fat: 3.61g
- Polyunsaturated Fat: 1.71g
- Carbohydrates: 28.12g
- Fiber: 2.01g
- Sugar: 3.00g
- Protein: 21.17g
- Cholesterol: 90.58mg
- Sodium: 481.50mg
- Calcium: 187.74mg
- Potassium: 383.94mg
- Iron: 2.00mg
- Vitamin A: 193.57µg
- Vitamin C: 5.68mg
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