Soup Days: Turkey Meatball Spinach Tortellini Soup

Here’s a hearty, healthy, crowd-pleasing soup for a winter night. Turkey meatballs, tortellini, and a delicious broth — who wouldn’t love this!

If you have a Parmigiano-Reggiano rind, USE IT! As with any soup, the rind gives an amazing flavor and richness to the broth.

As I mentioned in my Lemony White Bean Soup with Turkey & Greens post, I loveĀ Better Than Bouillion. It has great flavor and one jar can make a lot of broth/stock so I never have to worry about running out. I used the Roasted Chicken base in this recipe.

If you want to make the soup in advance, do everything up to adding the tortellini. When you want to serve heat soup over medium – high and add the tortellini for 7 minutes or so. I used tricolor cheese tortellini because that’s what I had in the fridge.

Don’t skimp on grated parmesan for serving!


Turkey Meatball Spinach Tortellini Soup
Skinnytaste

INGREDIENTS
For the Meatballs:
  • 10 oz 93% ground turkey
  • 2 tbsp seasoned whole wheat breadcrumbs
  • 2 tbsp grated Parmesan cheese, Parmigiano Reggiano
  • 2 tbsp parsley, finely chopped
  • 1 large egg
  • 1 clove garlic, minced
  • 1/8 tsp kosher salt
For the soup:
  • 1/2 tbsp unsalted butter
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 4 14.5 oz cans reduced-sodium chicken broth
  • 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
Instructions
  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.Form small meatballs, about 1 tbsp each, you’ll get about 20 to 22.
  3. In a large nonstick pot or Dutch oven, melt the butter over medium-low heat.
  4. When melted, add the celery, onion, carrot & garlic.
  5. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
  6. Add the chicken broth and Parmesan rind and increase heat to medium-high and bring to a boil.
  7. When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.
  8. Add the tortellini and simmer until cooked according to package directions, about 7 minutes.
  9. Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.


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