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.
Nutrition
Calories: 280kcal
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