Description
Turkey Meatball Spinach Tortellini Soup is a comforting and nutritious dish featuring tender ground turkey meatballs, fresh spinach cheese tortellini, and vibrant vegetables simmered in a flavorful chicken broth. This kid-friendly soup is perfect for chilly evenings, combining lean protein and fresh greens with Italian-inspired flavors for a satisfying meal under 300 calories per serving.
Ingredients
Scale
For the Turkey 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 celery (chopped)
- 1 small onion (chopped)
- 1 large carrot (peeled and chopped)
- 2 cloves garlic (minced)
- 4 cans (14.5 oz each) 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
- Prepare the Meatball Mixture: Combine the ground turkey, seasoned breadcrumbs, egg, finely chopped parsley, minced garlic, kosher salt, and grated Parmesan cheese in a bowl. Using clean hands, gently mix all the ingredients until thoroughly combined.
- Form the Meatballs: Shape the mixture into small meatballs about 1 tablespoon each. You should get approximately 20 to 22 meatballs.
- Sauté the Vegetables: In a large nonstick pot or Dutch oven, melt unsalted butter over medium-low heat. Add chopped celery, onion, carrot, and minced garlic. Cover the pot, reduce the heat to low, and cook for 8 to 10 minutes until the vegetables begin to soften.
- Add Broth and Bring to Boil: Pour in the reduced-sodium chicken broth and add the Parmigiano-Reggiano rind if using. Increase heat to medium-high and bring the broth to a boil.
- Cook the Meatballs: Once the broth boils, season with black pepper to taste. Reduce heat to medium and carefully drop in the meatballs. Cook for about 4 minutes until they begin to firm up.
- Add Tortellini and Simmer: Add the fresh spinach cheese tortellini to the pot. Simmer and cook according to package instructions, approximately 7 minutes, until tortellini is tender and cooked through.
- Finish with Spinach and Serve: Remove the Parmigiano-Reggiano rind from the soup. Stir in the loosely packed baby spinach until it wilts. Serve the soup hot, topped with freshly grated Parmigiano-Reggiano cheese.
Notes
- This easy, kid-friendly soup is perfect for warming up on a cold winter night.
- A large serving is under 300 calories yet remains very satisfying and nutritious.
- Using reduced-sodium chicken broth helps control the sodium content.
- You can omit the Parmigiano rind if unavailable, but it adds depth of flavor.
- Fresh tortellini cooks quickly and adds a delicious cheesy texture to the soup.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 271 kcal
- Sugar: 3 g
- Sodium: 1064 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 89 mg
