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.
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 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.
More Soup Recipes You Might Enjoy:
- Kale and Potato Soup with Sausage
- Chicken and Avocado Soup
- Turkey Meatball and Ditalini Soup
- Lebanese Lentil Soup
- Lasagna Soup
Turkey Meatball Spinach Tortellini Soup
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 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
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.
