This recipe of mine, turkey meatball tortellini soup with spinach, is a great way to warm up on a cold winter night. A large bowl is less than 300 calories and is very satisfying.
I love turkey meatballs in my soup. Spaghetti and meatball soup is a staple in my house! I love making tortellini soup – spinach tortellini en brodo is one of my winter favorites. This turkey meatball tortellini soup combines the best of both soups, and my family loved it. I hope you do too!
This turkey meatball tortellini soup is amazing, guys! It’s so good and simple, perfect on those cool nights. The Parmigiano Reggiano bowl is a MUST HAVE if you have one! It is what makes the broth so tasty and rich.
I shape the meatballs and plop them right into the broth. They come out so tender and melt in your mouth.
If you want to prepare this for leftovers, you can add the tortellini to the soup later as it will absorb some of the broth. If you have leftovers with tortellini that have already been cooked, you can add more liquid to reheat; more broth will be needed.
The Perfect Turkey Meatball Tortellini Soup With SpinachPrint Recipe
- TO MAKE THE MEATBALLS:
- 10-ounce 93% ground turkey
- 2 tablespoons spiced whole-grain bread crumbs
- 2 tablespoons grated parmesan cheese, Parmesan cheese
- 2 tablespoons parsley, finely chopped
- 1 big egg
- 1 clove garlic, chopped
- 1/8 tablespoons kosher salt
- TO MAKE THE SOUP:
- 1/2 tablespoon unsalted butter
- 2 Celery stalks, chopped
- 1 small onion, chopped
- 1 big carrot, peeled and chopped
- 2 cloves garlic, chopped
- 4 14.5-ounce cans of reduced-sodium chicken broth
- 1 small Parmigiano-Reggiano bowl, Optional
- 9-ounce fresh spinach cheese tortellini, chilled
- 3 cups baby spinach, packed loosely
- freshly grated Parmigiano Reggiano for the topping
- ground black pepper to taste
1. Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt, and parmesan.
2. Using your (clean) hands, carefully mix all the ingredients together until everything is combined.
3. Form small meatballs, about 1 tablespoon each. You get about 20 to 22.
4. In a large nonstick saucepan or a Dutch oven, melt the butter over medium heat.
5. After melting, add celery, onion, carrot and garlic.
6. Cover and reduce heat and cook for about 8-10 minutes until the vegetables are soft.
7. Add the chicken broth and parmesan bowl and raise the heat to medium-high and bring to a boil.
8. When the broth is boiling, add black pepper to taste. Reduce the heat to medium and carefully drop the meatballs. Let simmer for 4 minutes.
9. Add the tortellini and cook for about 7 minutes, until cooked according to the directions in the package.
10. After cooking, remove the shell and add the baby spinach. Stir to combine and serve with freshly grated Parmigiano Reggiano.