In winter in Michigan soup just seems like the perfect comfort food. It’s hearty, it can be healthy and warm. I always get one complaint from my husband though… soup isn’t a filling meal, I am always hungry an hour later. So I knew I had my work cut out for me. I was going to have to find and make some soups that nourish even the hungriest guy, my husband. Oh and of course at my house it’s always a bonus if it is a kid-pleaser too. My girls are picky on occasion, but after one bite they were singing the praises of this soup as well.
Turkey Meatball Tortellini Soup
For the Meatballs:
- 1 package 93% ground turkey
- 2 tbsp seasoned whole wheat breadcrumbs
- 2 tbsp grated parmesan cheese
- 2 tbsp spinach, finely chopped
- 1 large egg
- 1/2 tsp garlic powder
- kosher salt to taste
For the Soup:
- 1 tsp olive oil
- 2 stalks of celery, chopped
- 1 small onion, chopped
- 3 large carrots, peeled & chopped
- 2 tsp fresh garlic
- 1 carton (4 cups) chicken broth
- 6 cups water
- 9 oz refrigerated Butioni spinach cheese tortellini
- fresh ground black pepper, to taste
- 3 cups loosely packed baby spinach
- fresh Parmesan sprinkled on top
In a large nonstick pot or Dutch oven over medium-low heat add in olive oil, then 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 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 add the baby spinach. Stir to combine and serve topped with fresh Parmigiano Reggiano.
Serves 8. We had this for dinner one night and the leftovers the second night.
Portion Fix Exchange:
1 red container (I measured out my meatballs)
1 yellow containers (I measured out my tortellini)
1 green container
1 blue container
then poured in desired amount of broth