Turkey Meatball Spinach Tortellini Soup

This easy, kid-friendly soup is a great way to warm up on a cold winter night. One large bowl is under 300 calories and is very satisfying.

I love turkey meatballs in my soup. Spaghetti and meatball soup is a regular in my home because my kids love it! I also love making tortellini soup – Spinach Tortellini en Brodo is a winter favorite of mine. This recipe combines the best of both soups and my family loved it. I hope yours does too!


Turkey Meatball Spinach Tortellini Soup
Skinnytaste.com
Servings: 6 • Size: 1 1/2 cups • Points +: 7 pts • Smart Points: 6
Calories: 271 • Fat: 9 g • Carb: 26 g • Fiber: 3 g • Protein: 20 g • Sugar: 3 g
Sodium: 1064 mg • Cholesterol: 89 mg

Ingredients:

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 of celery, chopped
  • 1 small onion, chopped
  • 1 large carrot, peeled & chopped
  • 2 cloves of garlic, minced
  • 4 (14.5 oz) cans reduced sodium chicken broth (I used Swansons)
  • 1 small Parmigiano-Reggiano rind (optional)
  • 9 oz refrigerated spinach cheese tortellini (Buitoni)fresh ground black pepper, to taste
  • 3 cups loosely packed baby spinach
  • fresh grated Parmigiano-Reggiano for topping

Directions:

Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you’ll get about 20 to 22.

In a large nonstick pot or Dutch oven, melt the butter over medium-low heat. When melted, add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth and parmesan rind and increase heat to medium-high and bring to a boil. When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.

Add the tortellini and simmer until cooked according to package directions, about 7 minutes.

Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.