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 Spinach
Ingredients
TO MAKE THE MEATBALLS:
½ pound ground turkey (minced turkey) - 93% ground turkey
2 tablespoons bread crumbs - spiced whole-grain
2 tablespoons Parmesan cheese - grated
2 tablespoons parsley - finely chopped
1 large eggs
1 clove garlic - chopped
⅛ tablespoons Kosher salt
TO MAKE THE SOUP:
½ tablespoon butter - unsalted
2 medium celery stalks - chopped
1 small white onion - chopped
1 large carrot - peeled and chopped- 2 cloves garlic - chopped
4 cans chicken stock (chicken broth or chicken bouillon) - 14.5-ounce each, reduced-sodium- 1 small Parmigiano-Reggiano bowl - Optional
- 9 ounce fresh spinach cheese tortellini - chilled
3 cups baby spinach - packed loosely- ¼ cup Parmigiano Reggiano - freshly grated, for topping
1 teaspoon ground black pepper - to taste
Instructions
- Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt, and parmesan.
- Using your (clean) hands, carefully mix all the ingredients together until everything is combined.
- Form small meatballs, about 1 tablespoon each. You get about 20 to 22.
- In a large nonstick saucepan or a Dutch oven, melt the butter over medium heat.
- After melting, add celery, onion, carrot and garlic.
- Cover and reduce heat and cook for about 8-10 minutes until the vegetables are soft.
- Add the chicken broth and parmesan bowl and raise the heat to medium-high and bring to a boil.
- 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.
- Add the tortellini and cook for about 7 minutes, until cooked according to the directions in the package.
- After cooking, remove the shell and add the baby spinach. Stir to combine and serve with freshly grated Parmigiano Reggiano.
