Turkey Meatball Spinach Tortellini Soup

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.

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!

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.
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.
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4.72 from 14 votes
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Turkey Meatball Spinach Tortellini Soup

6
Freestyle Points
271
Calories
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Yield: 6 servings
COURSE: Soup
CUISINE: Italian
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.

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, Buitonifresh ground black pepper, to taste
  • 3 cups loosely packed baby spinach
  • fresh grated Parmigiano-Reggiano for topping

Instructions

  • 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.

Nutrition

Serving: 11/2 cups, Calories: 271kcal, Carbohydrates: 26g, Protein: 20g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 89mg, Sodium: 1064mg, Potassium: 0mg, Fiber: 3g, Sugar: 3g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 6
Points +: 7