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The Perfect Turkey Meatball Tortellini Soup With Spinach
Eleanor Craig
This simple, kid-friendly turkey meatball tortellini soup is a great way to warm up on a cold winter night. A large bowl is less than 300 calories.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course
Soup
Cuisine
Italian
Servings
2
people
Calories
744
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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.
Nutrition
Calories:
744
kcal
Carbohydrates:
79
g
Protein:
59
g
Fat:
22
g
Saturated Fat:
10
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
4
g
Trans Fat:
0.1
g
Cholesterol:
235
mg
Sodium:
2137
mg
Potassium:
987
mg
Fiber:
8
g
Sugar:
9
g
Vitamin A:
11509
IU
Vitamin C:
25
mg
Calcium:
593
mg
Iron:
6
mg
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