Description
This hearty Turkey Meatball Spinach Tortellini Soup is a comforting and nutritious dish perfect for chilly nights. Featuring lean ground turkey meatballs, fresh spinach tortellini, and vibrant vegetables simmered in a flavorful chicken broth, this soup delivers a satisfying and balanced meal that’s both kid-friendly and easy to prepare.
Ingredients
Scale
For the Meatballs
- 10 oz 93% ground turkey
- 2 tbsp seasoned whole wheat breadcrumbs
- 2 tbsp grated Parmesan cheese (Parmigiano Reggiano)
- 2 tbsp parsley (finely chopped)
- 1 large egg
- 1 clove garlic (minced)
- 1/8 tsp kosher salt
For the Soup
- 1/2 tbsp unsalted butter
- 2 stalks celery (chopped)
- 1 small onion (chopped)
- 1 large carrot (peeled and chopped)
- 2 cloves garlic (minced)
- 4 14.5 oz cans reduced-sodium chicken broth
- 1 small Parmigiano-Reggiano rind (optional)
- 9 oz fresh spinach cheese tortellini (refrigerated)
- 3 cups baby spinach (loosely packed)
- Fresh grated Parmigiano-Reggiano (for topping)
- Ground black pepper, to taste
Instructions
- Prepare the Meatball Mixture: Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt, and Parmesan cheese in a bowl. Using clean hands, gently mix until all ingredients are well combined.
- Form the Meatballs: Shape the mixture into small meatballs about 1 tablespoon each. You should end up with approximately 20 to 22 meatballs.
- Sauté the Vegetables: In a large nonstick pot or Dutch oven, melt the butter over medium-low heat. Add the chopped celery, onion, carrot, and minced garlic. Cover, reduce the heat to low, and let the vegetables soften for 8 to 10 minutes.
- Add Broth and Parmesan Rind: Pour in the reduced-sodium chicken broth and add the Parmigiano-Reggiano rind if using. Increase the heat to medium-high and bring the mixture to a boil.
- Cook the Meatballs: Once the broth is boiling, season with ground black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook for about 4 minutes until they begin to firm up.
- Cook the Tortellini: Add the fresh spinach cheese tortellini to the pot and simmer until cooked through according to package instructions, approximately 7 minutes.
- Finish the Soup: Remove the Parmesan rind. Stir in the baby spinach until wilted and combined. Serve the soup hot, topped with a generous amount of freshly grated Parmigiano-Reggiano.
Notes
- This easy, kid-friendly soup is a great way to warm up on a cold winter night.
- One large bowl contains under 300 calories yet is very satisfying and filling.
- Using reduced-sodium chicken broth helps control the overall salt content.
- Fresh spinach tortellini adds a creamy texture and complementary flavor to the soup.
- To make the meatballs easier to handle, refrigerate the mixture before shaping if desired.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 271 kcal
- Sugar: 3 g
- Sodium: 1064 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 89 mg
