Description
A hearty and flavorful Turkey Meatball Spinach Tortellini Soup, perfect for a comforting meal. Made with lean ground turkey meatballs, spinach cheese tortellini, fresh vegetables, and a savory broth, this soup is simple to prepare and ideal for cold weather evenings.
Ingredients
Scale
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
Soup Base
- 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)
Final Ingredients
- 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
- Prepare the meatball mixture: Combine the ground turkey, breadcrumbs, egg, parsley, minced garlic, kosher salt, and grated Parmesan cheese in a bowl. Using your clean hands, gently mix all the ingredients well until fully combined.
- Form the meatballs: Shape the mixture into small meatballs about 1 tablespoon each. You should get approximately 20 to 22 meatballs.
- Sauté the vegetables: In a large nonstick pot or Dutch oven, melt the unsalted butter over medium-low heat. Add the chopped celery, onion, carrot, and minced garlic. Cover and reduce the heat to low, cooking for about 8 to 10 minutes until the vegetables start to soften.
- Add broth and bring to boil: Pour in the reduced-sodium chicken broth and add the Parmigiano-Reggiano rind if using. Increase the heat to medium-high and bring the broth to a boil. Season with ground black pepper to taste.
- Cook meatballs in broth: Once boiling, reduce the heat to medium and gently drop the prepared meatballs into the broth. Let them cook for about 4 minutes until they begin to firm up.
- Add tortellini and simmer: Add the fresh spinach cheese tortellini to the pot. Simmer the soup according to the tortellini package instructions, approximately 7 minutes, until the tortellini are tender and cooked through.
- Finish soup: Remove the Parmigiano-Reggiano rind from the soup. Stir in the loosely packed baby spinach until wilted and combined. Serve the soup hot, topped with freshly grated Parmigiano-Reggiano cheese.
Notes
- This easy, kid-friendly soup is a great way to warm up on a cold winter night.
- One large bowl is under 300 calories and is very satisfying.
- Using reduced-sodium broth helps control the salt content while keeping flavor robust.
- Fresh Parmesan rind adds additional umami but is optional.
- Can substitute turkey with lean ground chicken or beef, adjusting cooking times accordingly.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 271
- Sugar: 3 g
- Sodium: 1064 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 89 mg
