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Turkey Meatball Spinach Tortellini Soup

Turkey Meatball Spinach Tortellini Soup

  • Serves 6
  • Serving size: 1 & 1/2 cups

Ingredients:

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 

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

 Directions:

1. 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.

2. 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.

3. 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.

4. Add the tortellini and simmer until cooked according to package directions, about 7 minutes.

5. Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.

 

Nutrition Facts:

  • Calories: 271
  • Carbohydrates: 26g
  • Protein: 20g
  • Fat: 9g; Cholesterol: 89mg;
  • Sodium: 1064mg
  • Fiber: 3g

Source: skinnytaste.com/2014/02/turkey-meatball-spinach-tortellini-soup.html