Happy New Year! I hope you all had lots of fun ringing in 2016. Now that January has arrived, it's officially soup weather! While I'm usually quite happy to leave the bulk of the cooking to T, I do like to spend a Sunday afternoon simmering a big pot of soup on the stove that will leave me with plenty of leftovers for lunches throughout the week. This turkey meatball spinach tortellini soup has all of the traditional Italian flavors that I crave, but I love that the turkey and all of the veggies make it a (slightly) healthier choice. Plus, the hearty turkey meatballs keep me full and happy during the afternoons so that I don't ruin my dinner by snacking on handfuls of pretzels right before I leave the office!
Turkey Meatball Spinach Tortellini Soup
(adapted from SkinnyTaste)
For the meatballs:
* 10 oz. ground turkey
* 2 tbsp. seasoned breadcrumbs
* 2 tbsp. grated parmesan cheese
* 2 tbsp. finely chopped parsley
* 1 large egg
* 1 clove minced garlic
* 1/2 tsp. grated nutmeg
* 1/4 tsp. kosher salt
For the soup:
* 2 tbsp. olive oil
* 2 stalks chopped celery
* 1 small onion, chopped
* 1 large carrot, chopped
* 2 cloves minced garlic
* 48 oz. reduced sodium chicken broth
* 9 oz. spinach cheese tortellini
* 3 cups baby spinach
* 1 tbsp. Italian seasoning
* Black pepper, to taste
* Combine the turkey, breadcrumbs, egg, parsley, garlic, nutmeg, salt, and parmesan cheese. Gently combine all of the ingredients with your hands until everything is combined. Form small meatballs (about 1 tbsp. each) - this will yield about 18-20 meatballs.
* In a Dutch oven or large nonstick pot, heat the olive oil over medium-low heat. Add the celery, onion, carrot, and garlic, then cover and reduce heat to low and cook for 8-10 minutes (until vegetables begin to soften).
* Add the chicken broth and increase heat to medium-high and bring to a boil; add black pepper as broth is boiling. Reduce heat to medium and gently drop in the meatballs; cook for 4 minutes.
* Add the tortellini and simmer until cooked (approximately 7 minutes).
* Once the tortellini is cooked, stir in the baby spinach.
* Serve topped with freshly grated parmesan cheese.
I'm always looking for more soups to add to my recipe book, so which one is your favorite?