Turkey Meatball Tortellini Soup
Turkey meatball tortellini soup is a delicious, hearty and healthy soup made with ground turkey, onion, garlic, carrot, celery and spinach with cheese tortellini. The turkey meatballs have great flavor and are cooked right in the soup. They could be made ahead of time to make this even quicker to put together. This is a great dish for a quick weeknight supper that the whole family will enjoy!
Ingredients to make Turkey Meatball Tortellini Soup:
Meatball ingredients:
- 1 lb ground turkey
- 1/4 cup Panko style bread crumbs
- 1 lg clove garlic, minced
- 1/4 cup yellow onion, diced
- 1 large egg
- 2 tbsp grated parmesan cheese
- 1/2 tsp dried basil
- 1/2 tsp fine sea salt
Soup ingredients:
- 1 tbsp olive oil
- 2 stalks celery, chopped
- 1 medium carrot, peeled and chopped
- 1/2 medium onion, chopped
- l large clove garlic, minced
- 2 32 oz reduced sodium chicken broth
- Fresh ground pepper, to taste
- 10 oz package cheese tortillini, refrigerated or dried
- 1/2 tsp dried basil
- 1 tbsp dried or fresh parsley, chopped
- 4 cups baby spinach, loosely packed
- Grated parmesan for topping, if desired
How to make Turkey Meatball Tortellini Soup:
- In a large mixing bowl combine the ground turkey, panko bread crumbs, minced garlic, diced onion, egg, grated parmesan cheese, dried basil and fine sea salt together. Mix everything well with your hands or a wooden spoon.
- Form the turkey mixture into small meatballs. You should have about 19-20 meatballs. Set them aside.
- Place the olive oil in a large Dutch oven on medium high heat. Add the celery, carrot, and onion and cook about 5 minutes or until tender and translucent. Add the minced garlic and cook another 1-2 minutes.
- Pour in the chicken broth and bring to a boil. Reduce the heat to medium high and add the meatballs and pepper. Simmer broth and meatballs for about 5 minutes or until meatballs are cooked.
- Stir the cheese tortellini, parsley and dried basil into the soup and cook according to tortellini directions for 5-7 minutes or until tortellini is done.
- Add the baby spinach to the soup. Give the soup a stir and serve with fresh grated parmesan cheese.
Notes:
- For a little extra kick you could add 1/4 tsp dried red pepper flakes
- Meatballs can be made ahead of time and refrigerated.
- You could also cook the meatballs in olive oil in the Dutch oven until browned on all sides before adding them to the soup.
Try my other delicious soup recipes!
- Easy Wonton Soup
- Vegetable Minestrone Soup
- Easy Chicken Noodle Soup
- Creamy Basil Tomato Soup
- Best Beef Crockpot Chili
- Autumn Hamburger Soup
Turkey Meatball Tortellini Soup
Turkey meatball tortellini soup is a delicious, hearty and healthy soup made with ground turkey, onion, garlic, carrot, celery and spinach with cheese tortellini.
Ingredients
- 1 lb ground turkey
- 1/4 cup Panko bread crumbs
- 1/4 cup yellow onion, diced
- 1 large clove garlic, minced
- 1 large egg
- 2 tbsp grated parmesan cheese
- 1/2 tsp dried basil
- 1/2 tsp fine sea salt
For the soup:
- 1 tbsp olive oil
- 2 stalks celery, chopped
- 1 medium carrot, peeled and chopped
- 1/2 medium yellow onion, chopped
- 1 large clove garlic, minced
- 2 32 oz low sodium chicken broth
- Fresh ground pepper, to taste
- 1 10 oz package cheese tortellini, refrigerated or dried tortellini
- 1/2 tsp dried basil
- 1 tbsp dried or fresh parsley, chopped
- 4 cups fresh baby spinach, loosely packed
- grated parmesan cheese to serve on top of soup, if desired
Instructions
Mix the meatballs:
- In a large mixing bowl combine the ground turkey, panko bread crumbs, minced garlic, diced onion, egg, grated parmesan cheese, dried basil and fine sea salt together. Mix everything well with your hands or a wooden spoon.
- Form the turkey mixture into small meatballs. You should have about 19-20 meatballs. Set them aside.
For the soup:
- Place the olive oil in a large Dutch oven on medium high heat. Add the celery, carrot, and onion and cook about 5 minutes or until tender and translucent.
- Add the minced garlic and cook another 1-2 minutes.
- Pour in the chicken broth and bring to a boil. Reduce the heat to medium high and add the meatballs and pepper. Simmer broth and meatballs for about 5 minutes or until meatballs are cooked.
- Stir the cheese tortellini, parsley and dried basil into the soup and cook according to tortellini directions for 5-7 minutes or until tortellini is done.
- Add the baby spinach to the soup. Give the soup a stir and serve with fresh grated parmesan cheese.