The Perfect Turkey Meatball Tortellini Soup With Spinach Recipes
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.
Provided by Gina
Categories Soup
Time 50m
Number Of Ingredients 18
Steps:
- 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 Facts : ServingSize 1 1/2 cups, Calories 271 kcal, Carbohydrate 26 g, Protein 20 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 89 mg, Sodium 1064 mg, Fiber 3 g, Sugar 3 g
TURKEY MEATBALL SPINACH TORTELLINI SOUP RECIPE - (4.5/5)
Provided by á-164876
Number Of Ingredients 19
Steps:
- 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.
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