Turkey Meatball Spinach Tortellini Soup
This simple and family-friendly soup is perfect for cozying up on a chilly winter evening. Each generous serving contains fewer than 300 calories, making it both hearty and fulfilling.
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Ingredients
- 10 oz 93% ground turkey
- 1 large egg
- 1 clove garlic
- 1/8 tsp kosher salt
- 1/2 tbsp unsalted butter
- 2 stalks of celery
- 1 small onion
- 1 large carrot
- 2 cloves garlic
- 4 14.5 oz cans reduced-sodium chicken broth
- 1 small Parmigiano-Reggiano rind
- 9 oz fresh spinach cheese tortellini
- 3 cups baby spinach
- fresh grated Parmigiano-Reggiano
- ground black pepper, to taste
- 2 tbsp parsley
- 2 tbsp seasoned whole wheat breadcrumbs
- 2 tbsp grated Parmesan cheese
Instructions
- 1
In a mixing bowl, combine the ground turkey, breadcrumbs, egg, parsley, minced garlic, salt, and grated Parmesan cheese.
- 2
With clean hands, carefully blend all the ingredients together until fully incorporated.
- 3
Shape the mixture into small meatballs, roughly 1 tablespoon in size, yielding approximately 20 to 22 meatballs.
- 4
In a large nonstick pot or Dutch oven, heat the butter over medium-low heat until fully melted.
- 5
Once the butter has melted, add the diced celery, chopped onion, shredded carrot, and minced garlic to the pot.
- 6
Cover the pot and lower the heat to low, allowing the vegetables to cook for about 8-10 minutes until they start to become tender.
- 7
Pour in the chicken broth and add the Parmesan rind, then raise the heat to medium-high to bring the mixture to a boil.
- 8
Once the broth reaches a boil, season with black pepper according to your preference. Lower the heat to medium and gently place the meatballs into the pot. Cook them for around 4 minutes.
- 9
Add the tortellini and let it simmer according to the package instructions, which should take about 7 minutes.
- 10
After the tortellini is cooked, remove the Parmesan rind, then stir in the baby spinach until well mixed. Serve the soup with a sprinkle of freshly grated Parmigiano Reggiano on top.