Turkey Meatball Spinach Tortellini Soup Recipe

There’s something incredibly comforting about a warm bowl of soup packed with wholesome flavors and hearty ingredients — and that’s exactly why I adore this Turkey Meatball Spinach Tortellini Soup Recipe. It’s the kind of recipe I turn to when I want a meal that feels cozy but is still light and nourishing. The turkey meatballs bring a lovely lean protein element, while the spinach and tortellini add bursts of color and texture that make every spoonful a delight.

When I first tried this Turkey Meatball Spinach Tortellini Soup Recipe, I was amazed by how quickly the ingredients came together without sacrificing flavor. It’s perfect for busy weeknights or anytime you want to impress family without too much fuss. Plus, it’s packed with veggies, which means you’re getting a balanced, wholesome dish everyone can feel good about.

this …

Ingredients You’ll Need

This recipe is all about using fresh, simple ingredients that complement each other beautifully. When shopping, look for fresh tortellini in the refrigerated section and lean ground turkey for the best flavor and texture.

• Ground turkey: I opt for 93% lean for juiciness without excess fat.
• Seasoned whole wheat breadcrumbs: Adds binding and a little nuttiness.
• Grated Parmesan cheese: Essential for that savory, cheesy umami pop.
• Parsley: Fresh and finely chopped for a bright herbal hit.
• Egg: Holds the meatballs together perfectly.
• Garlic: Adds aromatic warmth—use fresh minced for best results.
• Kosher salt: To season meatballs just right.
• Unsalted butter: For sautéing veggies and adding richness.
• Celery: Chopped small for sweet crunch and depth.
• Onion: A small one, diced finely—it mellows and sweetens the broth.
• Carrot: Adds subtle sweetness and color.
• Chicken broth: Reduced sodium keeps it flavorful without overwhelming salt.
• Parmesan rind (optional): I love this trick for an extra burst of cheesy goodness in the broth.
• Fresh spinach cheese tortellini: The star pasta here, delivering creamy cheese pockets with every bite.
• Baby spinach: Added at the end for vibrant color and nutrition.
• Fresh grated Parmesan: For topping, because everything’s better with a little extra cheese.
• Ground black pepper: To season the broth to taste.

Variations

I love tweaking this Turkey Meatball Spinach Tortellini Soup Recipe depending on the season or what I have in the pantry. Feel free to customize it to suit your taste and dietary needs—here are some ideas based on what’s worked best for me.

• Make it gluten-free: I substitute gluten-free breadcrumbs and tortellini—just watch the cooking time for the pasta—you’ll still get all the flavors, no compromise.
• Spicy twist: Adding red pepper flakes or a dash of hot sauce gives this soup a lovely kick that wakes up the senses.
• Vegetarian version: Replace turkey meatballs with chickpea balls and use vegetable broth for a satisfying meatless meal.
• Seasonal greens: When I can’t find baby spinach, I swap in kale or Swiss chard for a nutrient boost.

How to Make Turkey Meatball Spinach Tortellini Soup Recipe

Step 1: Mix and Shape Your Turkey Meatballs

Start by combining your ground turkey, whole wheat breadcrumbs, egg, chopped parsley, minced garlic, kosher salt, and grated Parmesan cheese in a bowl. I like to use my hands here—it’s the best way to gently mix everything without overworking the meat, which can make the meatballs tough. Once it’s all evenly combined, form small meatballs about the size of a tablespoon. This recipe yields around 20 to 22 juicy little bites, perfect for the soup.

Step 2: Gently Sauté the Vegetables

In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium-low heat. Once melted, toss in the chopped celery, onion, carrot, and minced garlic. Cover the pot and reduce the heat to low, letting those veggies soften gently for about 8 to 10 minutes. This slow-simmering step really boosts the flavor base of your soup, and you’ll notice the aroma filling your kitchen.

Step 3: Build Your Flavored Broth

Pour in the reduced-sodium chicken broth and add the optional Parmesan rind if you have it. Turn the heat up to medium-high and bring the broth to a gentle boil. I always season at this point with freshly ground black pepper because it deepens the flavor without overpowering the dish. Once boiling, reduce the heat to medium—now you’re ready for the meatballs.

Step 4: Cook the Meatballs and Tortellini

Carefully drop your turkey meatballs into the simmering broth. They’ll cook quickly, about 4 minutes, turning tender and juicy. After that, add the fresh spinach cheese tortellini and let everything simmer gently according to the package instructions—usually about 7 minutes. It’s important not to rush this part, so the pasta cooks perfectly but doesn’t become mushy.

Step 5: Finish with Fresh Spinach and Serve

Once the tortellini is tender, remove the Parmesan rind and stir in the baby spinach. It wilts in seconds, turning the soup vibrant and fresh. Serve your Turkey Meatball Spinach Tortellini Soup hot with a generous sprinkle of freshly grated Parmesan on top. Trust me, that finishing touch takes this cozy meal to the next level.

How to Serve Turkey Meatball Spinach Tortellini Soup Recipe

Garnishes

I always top this soup with a sprinkle of freshly grated Parmigiano-Reggiano and a crack or two of black pepper. Sometimes, I’ll add a few torn basil leaves or a light drizzle of high-quality olive oil for an extra flavor boost. These simple garnishes elevate the soup without overpowering its comforting taste.

Side Dishes

Warm, crusty bread or garlic breadsticks pair perfectly with this soup—great for soaking up all those delicious juices. I also like to serve a crisp green salad dressed with lemon vinaigrette on the side to balance out the richness.

Creative Ways to Present

For special occasions, I’ve ladled this soup into individual mini cocottes or colorful bowls and topped each with a fresh herb sprig. It always gets compliments and makes dinner feel a bit more festive, even if it’s just a cozy night at home.

Make Ahead and Storage

Storing Leftovers

I let my leftovers cool completely before transferring them to airtight containers. Stored in the fridge, this soup stays fresh for up to 3 days. When I reheat, I add a splash of broth or water to loosen the soup because the tortellini can soak up liquid overnight.

Freezing

I’ve frozen this soup several times with success. For best results, freeze without the fresh spinach added, then stir it in fresh when reheating. Meatballs and tortellini freeze well, though the pasta might soften slightly after thawing.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add fresh spinach toward the end so it stays bright and tender. If the soup seems thick, a little extra broth or water helps bring back its perfect consistency.

FAQs

Final Thoughts

This Turkey Meatball Spinach Tortellini Soup Recipe has become such a cozy staple in my kitchen. It’s satisfying without being heavy, full of flavors that everyone loves, and simple enough to whip up on a busy day. I genuinely hope you find joy in making (and eating) this soup as much as my family and I do. Give it a try—it might just become your new go-to comfort meal!

Print