Turkey Meatball Tortellini Soup with Spinach
This turkey meatball tortellini soup with spinach is an easy, kid-friendly soup and a great way to warm up on a cold winter night. A large bowl is less than 300 calories and is very satisfying.
Turkey Meatballs Spinach Tortellini Soup
I love turkey meatballs in my soup. Spaghetti and meatball soup is a staple in my house because my kids love it! I also love making tortellini soup – spinach tortellini en brodo is one of my winter favorites. This recipe combines the best of both soups and my family loved it. I hope yours too!
This 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 soak up 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.
Turkey Meatballs Spinach Tortellini Soup
Preparation time: fifteen min
Cooking time: 35 min
Total time: 50 min
This simple, kid-friendly soup is a great way to warm up on a cold winter night. A large bowl is less than 300 calories and is very satisfying.
For the meatballs:
- 10 oz 93% ground turkey
- 2 tablespoon spiced whole grain bread crumbs
- 2 tablespoon grated parmesan cheese, Parmesan cheese
- 2 tablespoon parsley, finely chopped
- 1 big egg
- 1 clove garlic, chopped
- 1/8 TL kosher salt
For 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
- 4th 14.5 ounce cans of reduced sodium chicken broth
- 1 small Parmigiano-Reggiano bowl, Optional
- 9 oz fresh spinach cheese tortellini, chilled
- 3 cups Baby spinach, packed loosly
- freshly grated Parmigiano Reggiano, for the topping-out ceremony
- ground black pepper to taste
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Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt, and parmesan.
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Using your (clean) hands, carefully mix all the ingredients together until everything is combined.
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Form small meatballs, about 1 tbsp each, you get about 20 to 22.
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In a large non-stick saucepan or a Dutch oven, melt the butter over medium heat.
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After melting, add celery, onion, carrot and garlic.
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Cover and reduce heat and cook for about 8-10 minutes until the vegetables are soft.
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Add the chicken broth and parmesan bowl and bring the heat to medium high and bring to a boil.
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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.
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Add the tortellini and cook for about 7 minutes, until cooked according to the directions in the package.
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After cooking, remove the shell and add the baby spinach. Stir to combine and serve with freshly grated Parmigiano Reggiano.
Portion: 11/2 cups, Calories: 271kcal, Carbohydrates: 26thG, Protein: 20thG, Fat: 9G, Saturated fatty acids: 1G, Cholesterol: 89mg, Sodium: 1064mg, Fiber: 3G, Sugar: 3G
Blue Smart Points: 6th
Green Smart Points: 6th
Purple Smart Points: 6th
Points +: 7th
Keywords: Turkey Meatball Tortellini Soup
sent September 21, 2020 by Gina
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