Turkey Meatball and Spinach Tortellini Soup

• 1 pound ground turkey
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 6 cups low-sodium chicken broth
• 1 (15-ounce) can diced tomatoes
• 1 (9-ounce) package spinach tortellini
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery

Steps

1. 1 In a large bowl, combine ground turkey, Parmesan, egg, garlic, breadcrumbs, oregano, salt, and pepper. Form into small meatballs.
2. 2 Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, and sauté until softened.
3. 3 Add meatballs to the pot and cook until browned on all sides.
4. 4 Stir in chicken broth and diced tomatoes. Bring to a simmer.
5. 5 Cook for 15 minutes. Add tortellini and cook according to package instructions until al dente.
6. 6 Stir in fresh spinach until wilted.
7. 7 Taste and adjust seasoning with salt and pepper if needed. Serve hot.

Equipment

• Large pot
• Measuring cups and spoons
• Wooden spoon

Variations

• Substitute turkey with chicken or beef for a different flavor.
• Use whole wheat tortellini for a healthier twist.

Substitutions

• If you can't find spinach tortellini, use plain cheese tortellini and add extra spinach.
• For a dairy-free option, replace Parmesan with nutritional yeast.

Pairings

• Pairs well with garlic bread or a simple Caesar salad.
• A crisp white wine complements the soup beautifully.

Nutrition

Tips

• For extra flavor, add a sprinkle of red pepper flakes.
• These meatballs can be made ahead and refrigerated until ready to cook.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with crusty bread and a side salad.
• Add a sprinkle of Parmesan on top for extra flavor.

FAQ