Imagine a soup so hearty and delicious that it transforms an ordinary weeknight meal into a culinary adventure! This Turkey Meatball Spinach Tortellini Soup is not just another recipe—it's a symphony of flavors that combines the lean protein of turkey meatballs, the nutritious punch of spinach, and the comforting embrace of cheese-filled tortellini. In just 45 minutes, you'll create a restaurant-quality dish that will have your family begging for seconds and your taste buds dancing with joy.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground turkey
- 1 cup spinach, chopped
- 1 package tortellini
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 1 lb of ground turkey, 1 cup of chopped spinach, 1 package of tortellini, 4 cups of chicken broth, 1 diced onion, 2 minced garlic cloves, 1 tsp of Italian seasoning, and salt and pepper to taste.
- In a large mixing bowl, combine the ground turkey, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix well until all ingredients are evenly incorporated.
- Form the turkey mixture into small meatballs, about 1 inch in diameter. You should get approximately 20-24 meatballs, depending on size.
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Carefully add the turkey meatballs to the pot, cooking them for about 5-7 minutes until they are browned on all sides. Stir occasionally to ensure even cooking.
- Once the meatballs are browned, pour in the 4 cups of chicken broth and bring the mixture to a gentle boil.
- Once boiling, add the tortellini to the pot. Reduce the heat to a simmer and cook for about 5-7 minutes, or until the tortellini are tender and cooked through.
- Stir in the chopped spinach and let it wilt in the soup for an additional 2-3 minutes.
- Season the soup with additional salt and pepper to taste. Stir well to combine all the flavors.
- Remove the pot from heat and let the soup sit for a few minutes to cool slightly before serving.
- Serve the Turkey Meatball Spinach Tortellini Soup hot, garnished with grated Parmesan cheese or fresh herbs if desired.
Tips
- For extra-tender meatballs, mix the ground turkey gently and avoid overworking the meat, which can make them tough.
- Use fresh tortellini from the refrigerated section if possible, as it tends to have a better texture than dried varieties.
- To enhance the flavor, consider adding a splash of white wine when sautéing the onions or a sprinkle of red pepper flakes for a subtle kick.
- If you want to make the soup ahead of time, prepare the meatballs and broth separately, and add the tortellini and spinach just before serving to prevent them from becoming mushy.
- For a gluten-free version, substitute the tortellini with gluten-free pasta or zucchini noodles.
- Freshly grated Parmesan cheese and a drizzle of good olive oil can elevate the soup's flavor profile when serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 75mg
