Ingredients:
- 1 lb Ground Turkey (85/15 recommended)
- 1/2 cup Panko Breadcrumbs
- 1/4 cup grated Parmesan Cheese
- 2 Tablespoons Fresh Parsley, chopped
- 2 cloves Garlic, minced (for meatballs)
- 1 large Egg, lightly beaten
- 1 teaspoon Dried Oregano
- Salt & Black Pepper, to taste
- 1 Tablespoon Olive Oil
- 1 medium Yellow Onion, diced
- 2 medium Carrots, peeled and diced
- 2 Celery Stalks, diced
- 3 cloves Garlic, minced (for soup)
- 1 (14.5 oz) can Crushed Tomatoes, undrained
- 6 cups low sodium Chicken Broth
- 1 teaspoon Dried Italian Seasoning
- 1 large Bay Leaf
- 4 cups (packed) Fresh Spinach
- 1 (18 oz) package Cheese Tortellini (refrigerated or frozen)
- Extra Parmesan Cheese, for grating
Instructions:
- In a large bowl, gently combine all meatball ingredients (ground turkey through pepper). Be careful not to overmix; this keeps them tender.
- Roll the mixture into small, uniform balls, about 1 inch (2.5 cm) in diameter. Place them on a clean plate.
- Heat olive oil in a large stockpot over medium heat. Add onion, carrot, and celery. Sauté until softened, about 6–8 minutes. Add the 3 cloves of minced garlic and cook for 1 minute until fragrant.
- Stir in the crushed tomatoes, chicken broth, Italian seasoning, and the bay leaf. Bring the mixture up to a gentle simmer.
- Carefully drop the raw turkey meatballs, one by one, into the simmering broth. Do not stir immediately; allow them to set for 2 minutes.
- Gently reduce the heat to low, cover partially, and simmer for 15 minutes, allowing the meatballs to cook through completely.
- Increase heat back to medium-low. Add the tortellini to the pot. Cook according to package directions (usually 3–5 minutes), ensuring the soup returns to a gentle simmer.
- Turn off the heat. Stir in the fresh spinach until it completely wilts into the hot broth. Remove and discard the bay leaf.
- Ladle into bowls, ensuring everyone gets plenty of meatballs and tortellini. Finish with a generous grating of fresh Parmesan cheese.