Turkey meatball and spinach tortellini soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 5-6
  • 2 tablespoons olive oil
  • 2 stalks of celery, chopped
  • ½ small onion, chopped
  • Handful small baby carrots, chopped
  • 2 cloves garlic, minced
  • 2 cartons 32 oz chicken stock
  • 1 package frozen turkey meatballs
  • 1 cup white beans, drained and rinsed
  • 1 box of Trader Joe's spinach tortellini
  • Half bag fresh spinach
  • Salt and pepper to taste
  • Parmigiano Reggiano cheese, grated
  1. Heat olive oil over medium heat in a dutch oven, add celery, onion, carrots, and garlic .
  2. Cover and reduce heat to low and cook 10-15 minutes or until vegetables begin to soften.
  3. Add the chicken stock, bring to a boil, and add frozen meatballs and white beans. Cook covered for 20 minutes.
  4. In the last 5 minutes, add the spinach tortellini. Once cooked, turn off the heat and add the fresh spinach. Season with salt and pepper and top with fresh Parmigiano Reggiano cheese.
Recipe by Meg's Meal Planning at http://megsmealplanning.com/2018/02/04/turkey-meatball-spinach-tortellini-soup/