Skinnytaste > Recipes > Soup > Turkey Meatball Tortellini Soup with Spinach

Turkey Meatball Tortellini Soup with Spinach

This post may contain affiliate links. Read my disclosure policy.

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

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

Turkey Meatball Spinach Tortellini Soup

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 in a pot

This soup is AMAZING guys! It’s so good and simple, perfect on these chilly nights. The Parmigiano-Reggiano rind is a MUST if you have one! It makes the broth so tasty and rich.

I form the meatballs and plop them right into the broth, they come out so tender and melt in your mouth.

If you want to make this ahead for leftovers, you may want to add the Tortellini to the soup later, as it will soak up quite a bit of the broth. If you have leftovers with tortellini already cooked, you can add more liquid to reheat it needs more broth.

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

Turkey Meatball Spinach Tortellini Soup in a bowl.

More Soup Recipes You Might Enjoy:

Skinnytaste Simple promo banner

Turkey Meatball Spinach Tortellini Soup

4.80 from 81 votes
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.
Course: Soup
Cuisine: Italian
Turkey Meatball Spinach Tortellini Soup in a pot
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Yield: 6 servings
Serving Size: 1 1/2 cups


For the Meatballs:

For the soup:

  • 1/2 tbsp unsalted butter
  • 2 stalks of 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


  • Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese.
    turkey meatball mix
  • Using your (clean) hands, gently mix all the ingredients well until everything is combined.
    turkey meatballs
  • 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.
    carrots, celery and onions in a pot.
  • 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.
    Turkey Meatball Spinach Tortellini Soup in a pot

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.



Serving: 1 1/2 cups, Calories: 271 kcal, Carbohydrates: 26 g, Protein: 20 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 89 mg, Sodium: 1064 mg, Fiber: 3 g, Sugar: 3 g


Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

214 comments on “Turkey Meatball Tortellini Soup with Spinach”

  1. Excellent soup! I wasn’t able to get the leaner turkey… so I tried browning some of the meatballs to render off the fat. Still no fat! Dropped most of them in per recipe. Very filling due to the meatballs and tortellini. I’ll be making this again! Shared some with my aunt and she loved it too.

  2. This is a great recipe I’ve added this with gr. Turkey and gr. Chicken.
    I’m not a fan of celerybin my soup so I omit that UT one thing thatvinlike ti dining add the spinach and parmesean to my bowl just before I eat it But for me the best thing I grab a handful of butter croutons and a add a few to my bowl as I eat it its alot like French onion soup how the toasty bread does except I dont like them mushy so thats why i add as I eat it, for me it’s game changer! Thanks for sharing!

  3. I have been making your tortellini en brood soup for years now. It is my family’s favorite soup. And most of my friends’ as well. It is so easy to cook. If you don’t feel like doing the chopping yourself or are short on time, most grocery stores have pre-chopped vegetables now. So you can have delicious home cooked soup on the table in about 30 mins.

  4. Hearty and Delicious! I used Trader Joe’s Turkey meatballs to save a few steps and dried tortellini. Yummy on our cold snowy day!

  5. Amazing!! I had a soup bowl @ Panera yrs ago similar kinda to this.
    They never had it again , in pursuit of that I stumbled onto this recipe and it’s a keeper! I don’t change anything it’s perfectly wonderful as is.
    I have made this with ground chicken as well bc that’s what I had, it was great too!
    One thing I like to do is I add a little chopped spinach to my piping hot bowl , some parmesran and croutons sounds weird but try it. Eat them up before they get soggy and have extra on hand. Thanks for sharing!

  6. This was AMAZING.    I added a little extra water and chicken soup base and extra tortellini.  I could eat every night!  Has anyone froze it? 

    1. Yes, I freeze it and defrost it in the fridge. It’s just as delicious.. the pasta gets a bit soggy but the flavour is still amazing. If I know I’m going to freeze it I just leave the pasta out when cooking it.

  7. This is surprisingly soooo filling. You won’t want more than one bowl. Really good flavor. I did add a bit of half and half to increase the creaminess.

  8. This is one of our most often made soup recipes you offer. We have made many and like each one, but this is a special soup. It is so mouth watering and very healthy. Thank you 

  9. Avatar photo
    Mara Gillogly

    This was absolutely delicious! Another winner, Gina! I used freshly grated Parmesan and included the rind. I couldn’t find spinach cheese tortellini at the store, do I just used cheese tortellini. Very satisfying and I’ll be making it again!

  10. We love soup in this household, and I make this one about twice a month. It is so good! The turkey meatball and zucchini soup that Gina has is also on rotation.  All of her recipes are great but these two soups knock it out of the park!

  11. Avatar photo
    Diane Hetrick

    I don’t cook a lot but this is good! A good way to get some vegetables in. Perfect on this cold day. My grown sons stopped by and appreciated the warm hearty meal. No crazy ingredients. I will make this again.

  12. It might have been the chicken broth I used, but this was very bland and I followed the recipe to a T, Parmesan rind and all. 

  13. The soup is tasty but I was REALLY stretching it to get 6 servings even using 16 oz of turkey and a 10oz pasta container. More like 4 servings for a main meal. Maybe 6 as a side. 

  14. Avatar photo
    Diane Rothman

    I loved the soup, fresh ingredients and easy to make. I might advise adjusting the recipe for 1 lb of 93% ground turkey as that is how it is sold in the store. What will you do with 6 oz remaining in a 1 lb container.
    Served it with a hearty bread and salad for a complete dinner.

  15. This was a clear soup winner in my house! We polished off the whole pot and are dying to make more. I’ve never thrown a parm rind in my soup before but it makes ALL THE DIFFERENCE!! And cooking the meatballs right in the broth was so convenient and eliminated a whole step. Loved it!!

  16. WOW! Lets see where to start…… THIS WAS SOOO DARN GOOD! I cooked the pasta separately and placed inside the bowls when serving. The pasta keeps MUCH better this way. Other than that I followed the recipe to the T. The Meatballs were soooo tender and flavorful. I love the just drop the meatball into the soup thing. Super easy and it actually works. I am enjoying the leftovers as I type for lunch and I am in LOVE with this dish. I can eat this every week easily!

  17. Avatar photo
    Sarah Asselborn

    Should you cook the meatballs beforehand? I don’t feel like 12 minutes would be long enough for them to cook.

  18. OMG! This recipe was so easy to make, with simple ingredients and huge on flavor. Even my normally picky fiance loved it. I will definitely be making this one again.

  19. I forgot to ,emotion I cooked the meatballs in the oven for 10 minutes at 350 , then just made it as the recipe said, 

  20. Absolutely delicious! I do t like celery so used chopped red pepper instead but it was very tasty . Do NOT leave the Parmesan rind out… this is what makes it so good. I’ve made it 3 times in the past month, my entire family loves it ! 

  21. Holy cow, this recipe is sooo good! Definitely a keeper for our household regular dinner menu. Came out fantastic on the first try! I did notice the broth soaked up a lot into the veggies and/or tortellini but the flavor was so delicious, I’m scared to alter it. Will definitely double this next time so there’s more leftovers! Thanks for this!

  22. Avatar photo
    Gwenndalynn Stevens

    This is so good! It’s easy to prepare and I usually have the ingredients on hand. I love that it’s almost a one pot meal, except for prepping the meatballs. Clean up is easy. The best part is that it’s low calorie and doesn’t make you feel like you are eating low calorie! It’s a very satisfying meal and my family loves it.

  23. I had to rate this recipe because of how delicious it was. I do not consider myself the best cook, but this recipe was super easy to follow and truly turned out wonderful. I will be going back to this soup again and again! Thank you, Gina!

  24. Avatar photo
    Jennifer Brown

    I have cooked this soup twice now and it is so delicious. My husband said it was the best and I could serve it to his mother!!!

    1. Low effort soup to throw together. Love the nutritional balance in this one! We’ll definitely make it again

  25. I need to make this over the weekend to have starting next Thursday. Anyone have suggestions (other than leaving the tortellini on the side) for how to store it?

  26. Avatar photo
    Tamar Ossowski

    I normally love Gina’s recipes but this one didn’t work for me.  Broth is bland ( I even used the rind of cheese to try and flavor it), meatballs are rubbery and gray and unpleasant tasting (maybe they need to be sautéed first?).  Recipe needs a bit of tweaking. 

  27. Made this last night – I loved it, my boyfriend felt it was missing a little something; we may try adding a splash of white wine to the broth next time! I made a few modifications:
    – used cheese tortellini instead of spinach (what I had on hand) — these were the fresh/refrig kind, not the hard kind
    – added some mushrooms and green pepper
    – made the meatballs much smaller – we probably had ~50, easier to eat soup sized.
    – used dried parsley in the meatballs (~2.5 tsp) and it worked great!
    – added 1 extra garlic clove

    I love Gina’s recipes because they are so easy, healthy, and amenable to personal taste; don’t be afraid to make adjustments as you see fit.

  28. This is very tasty, but the sodium content is way over the top almost half of what the American Heart Associated recommends for the entire day!. Since there is only 1/8 tsp salt in the meatballs, and 2 TB of parmesan cheese to account for the sodium, the high sodium must be due to the store-bought tortellini. I’d advise making the tortellini from scratch if you have the time. That way, you can control the sodium better.

  29. My 10 year old niece made this with my supervision. It was delicious! I’m sure we will both make it again. It was a hit with the entire family. 

  30. Avatar photo
    Brittney Ziegler

    I’m a freak about salmonella so please put me at ease. Just dropping the meatballs in the soup cooks them enough in 7 min to be done completely?

  31. Great soup!! I cooked tortellini separate so individuals could add if wanted. Added a little oregano as well. My only complaint is that the prep time is absolutely under estimated by 15-20 minutes, unless vegetable prep isn’t included.

  32. This was so good.  I used a wedge of Parmesan. And added mushrooms and some Italian seasoning into the soup.  Even our 14 year old loved it!  I made a double batch and can’t wait to eat it for lunch tomorrow.  And the next day!  😂  Love your website and all of your recipes look Ahhhmazing.  

  33. Avatar photo
    Barbara Hatton

    Made this yummy soup for dinner a couple of days ago. Man oh man was it good and so healthy too. Will make again and again!!

    1. I just bought a bag of Rana MINI tortellini and those only require 3 min, last time I used regular size and that’s what the recipes assumes you’re using……

  34. This was absolutely delicious!  I did make some revisions- I used an entire package of turkey meat – 1.2 pounds.  I added extra breadcrumbs and cheese to the meatballs to make up for the added meat.  I also added one extra can of chicken broth.  My secret ingredient that adds so much flavor is 4 Tablespoons of marinara sauce to the broth- my family couldn’t get enough of this soup!  Highly recommend!!!

  35. I ended up doing 1.5x this recipe for my family of 6 and that was the perfect amount. I also did 20oz of tortellini and a little extra broth to even that out. Parmesean rind (I think) is a MUST! Really adds that umami flavor to the soup.
    Kids loved it, boyfriend loved it, I loved it! My calories may have not been quite on, but it was DELISH!! This one will be on repeat all winter long.

  36. This was amazing! Easy prep and didn’t take long to get the soup together! Will definitely be adding this to my recipe rotation when it’s cold outside. I separated the leftover tortellini from the broth for storing it overnight and put it all together again the next evening for dinner. Perfect as leftovers too!

  37. My daughter and I made this recipe for dinner tonight.  Very easy to make and very good.  I have your recent cookbook with the similar recipe which I have made a few times & it’s delicious too.  Great recipe to get the family to eat their vegetables.  Delicious!!!  I’m on WW so it’s wonderful that you put he points value too.  

    1. Avatar photo
      Eileen Culkin

      This is my favorite reply, Gina’s recipes are really terrific WW or not! Also, made this tonight as written, delicious!!!

  38. Stop it Gina!!!  I’ve turned into a soup junky and this is my soup of choice.  I just ate it for dinner and can’t wait for lunch tomorrow!  The only thing I did different was use ground chicken in place of the ground turkey.  So good!!!!

  39. Avatar photo
    Arlene | From Pennies to Plenty

    This made for a really nice soup on a chilly evening. I like that it’s easy to adjust too. I had a bag of kale that was going to expire soon, so I used that in place of the spinach. I used dried Italian seasoning in the meatballs because I didn’t have parsley on hand. And I used Impossible Burger ground beef for the meatballs. They held together perfectly. Just another of many delicious recipes I’ve found on your site. Thank you 🙂

  40. Avatar photo
    Katie Cauley

    I’ve been making Skinnytaste recipes for 12 years, and this is the first one I’m commenting on. All of Gina’s recipes are fantastic (I’ve literally never encountered one I didn’t care for), but this knocked it out of the park. It was OUTSTANDING. I can’t wait to make it again. I used frozen spinach and 99% fat-free turkey, and it was delicious. The parmesan rind adds such richness. Can’t wait to make it again and experiment with freezing batches so we can enjoy it all winter long!

  41. I made this today and it is delicious. It is a hearty soup that tastes great, especially on a chilly afternoon. The only thing I did different was cook my meatballs first. I didn’t add them in raw. Just my preference, as i wanted to brown them. This soup is a keeper!

  42. This was very good. My daughter and I really enjoyed it. I subbed small spinach/cheese mini ravioli’s as I am not a fan of tortellini.
    I also used the Better Than Bouillon for my soup base. Will definitely make it again.

    1. How much Better than Bullion did you add?  And do the meatballs really cook through while in the soup?  I would’ve thought you’d cook them first. 

  43. I don’t know if it is due to the lack of a Parmesan rind, but this soup came out bland. Not a win in my house 🙁

      1. I have been disappointed in soups and a chef friend said it’s because of canned broths! He recommends adding some Better Thank Boullion!

  44. Avatar photo
    Melissa Wilson

    Is the sodium level really 1067? That has to be a misprint. Also when put into WW blue plan it comes out to 7 points with nutrition info given. I love your site!! I use it all the time

    1. It depends on the broth you use. Also, the only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      1. This was amazing. I used Trader Joe’s mirepoix to cut down on prep time and it came together so easy. Whole family loved it! 

  45. Avatar photo
    Missie Roeseler

    I’m going to have the grands for four days this weekend and this looks like a great soup to try with them. I have a question – how do you think ground tuna for tuna meatballs work? I only eat some fish . . . I’d rather use tuna than pre-made vegetarian meatballs.

  46. Avatar photo
    Danesa Wojtowicz

    This soup was so good! The turkey meatballs were flavorful and so soft. It was the perfect soup for a cool day.

  47. This soup is AMAZING! We used frozen turkey meatballs that we had, but I’ll definitely make again with fresh meatballs. I never leave reviews but I had to because it is SO good and simple. We are making more to freeze as we are expecting a baby next month 🙂

  48. Can this soup be made and then reheated throughout the week? I would love to make this recipe this week but with just two of us in our family I was wondering if we would be able to reheat leftovers and eat it throughout the week?

    1. Only reheat what you will eat and don’t leave the tortellini in the pot because it will absorb all of the broth. Cook pasta separately and add to bowls.

  49. Delicious and filling soup! Love this recipe. I also used my Insta Pot and frozen turkey meatballs to speed the process up. Using the IP sauté function, I melted the butter and softened all the veggies (following steps 4-6). I then added the Parmesan rind (which really does add a luxurious, creamy flavor), frozen meatballs, and covered with broth. Next, I covered my IP and started it on high pressure manual mode for 10 mins followed by a quick steam release. After this, turned the sauté function back on high until boiling and cooked tortilini according to package directions. Stirred in spinach at the end. I think the IP helps “marinate” the broth/veggie flavors and quickly cook the frozen meatballs, also easy to bring pot to boil afterwards to cook the tortellini. Great recipe and will definitely be making again! 

  50. Thank you so much for this recipe. I’ve made it 4 times now! I made it once with Ravioli and chicken meatballs, and a two more times with tortellini (which I finally had in stock). I am trying it with some red pepper today, as I’m short on celery. It’s one of those recipes where you can add different veggies to the base. It is so good! I found frozen organic chicken meatballs at my local grocer, which saves a ton of time!

  51. I do not usually comment on recipes but this was so delicious I had to!! Thank you so much for sharing this healthy and flavourful soup recipe. I love that it has so many different components and textures. It is definitely not a boring soup and I was full after just a small bowl. I will be making this again!

  52. This soup…. was…. OMG…… AMAZING!!!! I made it over our super cold weekend and could not be more pleased. I love soups and will almost always order a soup when eating out and this is still the best soup I have ever had…. I was so proud of myself for making it myself! The Parmigiano-Reggiano rind is NOT optional…. it is a MUST… it made the broth so tasty and rich. I am just going to have to try all of your recipes now because this soup just gained you a new fan 🙂

  53. Oh my goodness, so delicious. I accidentally forgot to add the garlic to the meatballs, but still delicious! Also do NOT skip out on the parmesan rind in the soup, it’s such a huge flavor booster! I did need a little more broth, but I think that’s because I added more tortellini than called for!

  54. This is one of my favorite soup recipes! It’s kind of a miracle that the calories are so low – the tortellini makes it taste like a real treat! Thank you for all these fabulous recipes. 

  55. Is delicious.  Made the first part amd put it in a slow cooker.  Added meatballs and cooked for 3 hrs on high.  Then Added  tortellini‘s  And let cook for another hr.   Was fantastic.  Found mine needed more both so added another cup.   

  56. This is a quick and delicious soup, it was a big hit at a family party. It’s one of our favorites…I’d add extra carrots and green onion.

  57. Really delicious and filling.
    I baked the meatballs at 350 for 15 min prior to adding them to the soup. I also used 2 cartons of chicken broth and a little extra garlic, to my taste.
    The soup is yummy and easy to make.

  58. This recipe is sooooooooooo gooooood!!! I do like a meatier soup so I doubled the number of turkey meatballs. They were still little meatballs.

    I replaced the celery with shredded brussel sprouts…yummy!! Definitely another great skinnytaste recipe to have in rotation!! Thank you so much Gina!!!

  59. Avatar photo
    Ashley Tompkins

    Made this last night and it amazing!  I made the meatballs a little larger so cooked them in the oven then poured the soup over them when serving.  And we only had frozen spinach on hand but it worked perfectly.  This recipe was so yummy, we’ll definitely be making it again!

    1. Avatar photo
      Nursen J Öğütveren-Armea

      Can the meatballs be made ahead and frozen raw to make this faster in the future? Any recommendations on how to freeze meatballs well?

  60. This soup is literally my favorite soup ever! I just can’t make it too often because I want to eat it all!! My fiancé loves it too! 

  61. Excellent Soup! My fiancé and I loved it. So fresh but so comforting. Really simple easy to follow recipe. I didn’t have the parm rind but that didn’t matter – it still came out so delicious! Thanks for sharing ☺️????????

  62. Avatar photo
    Catherine O'Connell SantaCroce

    This soup was easy to make and was absolutely delicious! My husband said that it reminded him of something his grandmother used to make – a supreme compliment.

  63. Pingback: {Meal Plan}Pinning & Planning Our Dinner Menu: Week of March 5 - Run DMT

  64. I just made and ate this, it was so delicious and satisfying. I don’t think there’s anything left in the pot right now and it’s only 10 minutes after finishing cooking! This is going to be another ST staple in our family’s rotation.
    Gina, we love your recipes, especially Italian-inspired dishes, which also have had a huge success among dinner guests (hello giant meatball!) I’ve learned so much through your recipes. Thank you!!

  65. Pingback: How Many Pennies Does It Take To Get To Egypt? - Heather Christie Books

  66. Are the smartpoints accurate for this meal? I can’t imagine there isn’t any saturated fat in this soup.

  67. This was so good and satisfying! i thought it looked like such a strange recipe and I would never think to make this in a million years. My husband said “wow i really didnt think i would like this but I really do!” lol. Always trust Gina! its my new motto!

  68. Avatar photo
    Kathleen Niedbala

    Trying this in my instant pot tonight. Using kale instead of spinach because it’s what I have…will add that to the step with the meatballs and cook at high pressure for 4 min., then release pressure and go back to the sauté function and add tortellini. Can’t wait!!

  69. Made this tonight for supper because I needed something on the light side because of over indulging on Friday and Saturday nights. Good. One bowl did it for me. Hubs needed two. I cooked the pasta separately and added to individual bowls. The pasta soaks up all the broth if there are leftovers. I added a parmesan rind to the pot along with bay leaf. I’ll make in the crock pot next time when I have all ingredients in the house. thank you.

  70. This soup was super easy to make but tastes like it has been cooking all day long!! It was so delicious. The turkey meatballs added such flavor to the soup you don’t need to add much salt/pepper. My husband is the soup king, he can whip up soups like its nothing and they always are so tasty, but this time it was my turn 🙂 He loved it and we had left overs for a few days and the good thing about soup is when it sits overnight it absorbs all the flavors and tastes even better the next day. This is a soup I will be making for guests as a starter before the main course, just because! 

  71. Tortellini soup was my favorite growing up. This feels like the "adult" version! My husband and I really enjoyed it, and I'm sure I will be making it again soon. Thanks for another great recipe!

    1. I made this today using dry tortellini and it came out great, they just needed to cook a little longer

  72. Avatar photo
    Jill Schlichting

    I made this for dinner tonight. It was delicious! I didn't use the parmesan regianno, just regular grated parmesan in the meatballs. The kids loved it too.

  73. My family just loves this recipe! I have also frozen it many times and it works very well, even with the tortellini.

  74. Avatar photo
    Stephanie Gauthier

    Made this soup for dinner last night. It was amazing! Perfect on a cold December night. Incredibly easy to make and really filling!

  75. I made this soup tonight and it's UH-MAZING! My husband, who isn't a big fan of soup, raved on and on about how yummy it was! Upon reading other people's suggestions, I added red pepper flakes for the perfect kick. This dish is a DEFINITE keeper! 😀 😀 😀

  76. Just made this and to get the sodium down I just split the amount between low sodium and no sodium broth! I also browned the meatballs first and added more spinach. Can't wait to try – smells great!

  77. Since I had a "snow day" yesterday, what better way to spend the day than to make this soup. It's hearty, filling but yet not heavy and without question delicious! I've tried many of your recipes Gina and they do not disappoint!

  78. I made 6 quarts of this soup last night for a soup exchange – first time making it. I only had a little taste because I needed all of it for the exchange but it was so good. I can't wait to make this again for my family. And is it wrong to want to choose a quart of your own soup at a soup exchange:) The only adjustment I made was sauteing the meatballs first to give them a little color. Your recipes are awesome!

  79. I made this soup last weekend, and everyone who has eaten it thus far has loved it! I also seared the meatballs before putting them into the soup, which takes more work, but I think it enhances the flavor. My only negative comment is that it seemed like there wasn't enough broth for the soup, so I have been adding a bit of chicken broth to it before serving, and would increase the amount of broth the next time I make it. I also prefer a bit more spinach in my soup as well. This recipe is still great though!

  80. Great soup. Made it for the first time tonight and it was great. I do not eat red meat so this is perfect. Thank you!

  81. This soup is AMAZING! I made it last night and haven't stopped raving about it since! It was so simple – colorful, flavorful and super filling. This will become a staple in my house for sure and my first choice soup to make when I need something comforting on chilly nights. Thank you, Gina, for all of your delicious recipes!

  82. Avatar photo
    Samantha Traver

    So delicious – I made this tonight for dinner and it was so good. The photos look like they seem to have a bit more broth than what mine did though – I suppose I could always add slightly more broth next time.

  83. This was delicious, is going to become a staple in my house. My husband doesn't typically like soup as a meal, but he loved this one because he said it had so many textures, it could easily stand alone. Gina, did you ever consider adding a rating system to your recipes? My guess is that you'd be getting 10 stars out of 10 on a regular basis, but would be nice to be able to rate easy to make, taste, kid-friendly, etc. and search later for that.

  84. This soup is DELICIOUS! I use the meatball recipe alone all the time as well! Thanks for such a great collection of yummy recipes

  85. Since I joined weight watchers, I've found your recipes really invaluable. I made this one tonight and it was a huge hit! My very picky two year old loves buitoni tortellini already, so she gobbled it up! Thank you so much for another tasty, simple recipe!

  86. Made this last night and my family devoured it! Easy and delicious weeknight soup. I made a double batch of meatballs, reserving some to make the Meatball and Spaghetti soup in a couple of days.

  87. Avatar photo
    Erin Vanwingen

    I love that you include the nutritional information. I did have a couple of questions. Do you know the saturated fat content per serving? And is 10 oz of Turkey correct or is it a typo, supposed to be 16 oz (1lb)? I only ask because I used 1 lb and I still got 20-24 meatballs. Thanks so much for sharing your wonderful recipes.

  88. Avatar photo
    Christina Kuo

    i like how you put pics of the cooking process on your site! Please continue doing that, it's kinda like a check point for us that aren't sure what we're doing 🙂

  89. I made this delicious soup and ended up freezing some of it, tortellini and all…does beautifully after being in the freezer 🙂

  90. Just made it. It turned out great. It didn't make as many meatballs as listed above, but boy were they good!

  91. Had this for dinner last night and it was fantastic! I did bake the meatballs at 375 for about 20 minutes before adding them to the soup and they were not mushy at all. Great recipe! Thanks!

    1. For those who have been baking the meatballs first, do you still add the meatballs at the same point in the recipe? I've had the soup without the meatballs — it goes great with carrots, too! — and I'm interested in experimenting with the meatball addition. I'm wondering if I might not try it with store-bought/frozen ones first, though…

  92. I made this tonight and it was great! However, my only complaint was that the meatballs were a little mushy. I was expecting them to have a firmer texture. Any advice on how to get that? Baking separately and then adding perhaps? If so, how do you bake meatballs? I was a meatball making virgin before tonight!

    1. Hi! Kind of late, but I had the same worry. Meatballs were about 1.5 in diameter (a little bigger than recipe asked for) and I baked for 15 min at 375…didn't do the whole four minutes boiling in the broth then – but it turned out great! I added red pepper flakes too for some spice for the boyfriend and he loved it 😀

  93. I made this for dinner and it was amazing. I baked the meatballs first because I was paranoid they would fall apart in the pot. Also used organic noodles. The noodles soaked up most of the water so its not really a soup anymore but its still good!

  94. This soup is incredible. I made as directed with the exception of adding more veggies (doubled) and more broth because there wasn't nearly enough – I also used homemade parsley pesto instead of the fresh chopped parsley in the meatballs. I am such a fan of your recipes Gina! So easy and delicious 🙂

  95. Just made this and LOVE it. Really yummy. I did add a large tbsp. of bottled pesto and a sprinkling of crushed red pepper. Will definitely make again and again.
    I'm a slow chopper, but from start to finish it took 45 mins. I also used whole wheat tortellini. I tell all my friends about your site, Gina. Thanks for all your hard work. When will your cookbook be available?

  96. Avatar photo
    Julieann Jastrzebski

    Made this today and it was excellent. Only made 2 changes, one was that I added more garlic because I love it and also I used a baby kale, chard and spinach mix so there's a little bit of everything 🙂 Thanks for the recipe, I give it 5 stars!!

  97. I followed the recipie exactly and it was FABULOUS!!! My husband could not stop raving about it. It's definitely a keeper. Thanks for sharing.

  98. Avatar photo
    love to cook!

    Gina, made this tonight. This was so so good. My 5 year old loved it too. Thanks for sharing. It was a one pot wonder. Thanks