Meatball Tortellini Soup

Meatball Tortellini Soup
Meatball Tortellini Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    oz. ground turkey

  • 1/4

    c. grated parmesan cheese

  • 1/4

    cup chopped fresh parsley, divided

  • 1

    lg. egg, lightly beaten

  • 1

    clove garlic, grated

  • Italian bread crumbs 1/4 -1/2 cup

  • kosher salt and freshly ground pepper

  • 2

    Tbsp. extra-virgin olive oil

  • 2

    carrots, diced

  • 2

    stalks celery, diced

  • 1

    qt. chicken broth

  • 3

    cups water

  • 9

    0z pkg. cheese tortellini

  • 4

    cups loosely packed baby spinach (about 3 ounces)

Directions

Combine ground turkey, parmesan, 2 tbsp. parsley, egg, garlic, 1/2 tsp. salt, pepper to taste and bread crumbs to make the consistency easy to roll into small meatballs. Mix in a medium bowl with hands until just combined. Form into 1" meatballs and set aside. Heat olive oil in pot or Dutch oven over med-high heat. Add meatballs and cook, turning until golden, 3-4 minutes. Remove to a plate. Add carrots and celery to the pot; cook, stirring until just softened, about 5 minutes. Add broth and water; bring to boil. Return meatballs to the pot along with the remaining parsley and 1/2 tsp. salt. Simmer until meatballs are just cooked through, about 2 minutes. Add tortellini and cook until they float to the top, about 4 minutes. Add spinach and cook, stirring until wilted. Season with salt and pepper if desired.

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