Skinny Turkey Meatball Tortellini Soup
This Skinny Turkey Meatball Tortellini Soup is packed with fresh flavors, very satisfying and super easy to make! Please read the narrative of my post for tips and substitutions.
Servings 4 servings
Calories 471kcal
Ingredients
Meatballs
- 1 pound ground turkey
- 2 Tablespoons bread crumbs plain or whole wheat
- 1 Tablespoon fresh parsley chopped
- 2 Tablespoons Parmesan cheese grated (For best flavor, I recommend this, not this.)
- 1 large eggs
- 1 clove garlic clove minced
- ½ teaspoon black pepper ground
- ¼ teaspoon salt
Soup
- 1 tablespoons coconut oil like this
- ½ cup white onion diced
- 3 medium carrots sliced
- 2 cloves garlic clove minced
- 32 -ounces chicken broth I used Organic, reduced-sodium
- 9 ounce cheese tortellini example
- ⅛ to ¼ teaspoon black pepper freshly ground
- 1 pinch cayenne pepper
- ⅛ to ¼ teaspoon salt optional
- ¼ cup Parmesan cheese freshly grated
- 2 cups spinach fresh
Instructions
Meatballs
- Gently mix all the meatball ingredients until everything is combined.
- Using a small, spring release scoop, form small meatballs, about 1 tablespoon each. You’ll get about 25 to 28 meatballs
Soup
- In a large nonstick pot or Dutch oven, melt coconut oil over medium-low heat. Add onion, garlic, carrots, and meatballs. Cook 8 to 10 minutes, stirring to brown the meatballs on all sides.
- Add the chicken broth and bring to a boil. Add the tortellini, red pepper, black pepper, and salt. Cook tortellini according to package directions, usually about 7 minutes.
- Once tortellini is cooked. Turn off heat and add spinach. Stir. Serve and top with Parmesan cheese
Nutrition
Calories: 471kcal | Carbohydrates: 41g | Protein: 44g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 145mg | Sodium: 1615mg | Potassium: 795mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9307IU | Vitamin C: 28mg | Calcium: 256mg | Iron: 4mg
