Ingredients

The following ingredients have 4 Servings
  • 10 oz 93% ground turkey
  • 2 tbsp seasoned whole wheat breadcrumbs
  • 2 tbsp grated Parmesan cheese (Parmigiano Reggiano)
  • 2 tbsp parsley (finely chopped)
  • 1 large egg
  • 1 clove garlic (minced)
  • 1/8 tsp kosher salt
  • 1/2 tbsp unsalted butter
  • 2 stalks of celery (chopped)
  • 1 small onion (chopped)
  • 1 large carrot (peeled and chopped)
  • 2 cloves garlic (minced)
  • 4 14.5 oz cans reduced-sodium chicken broth
  • 1 small Parmigiano-Reggiano rind (optional)
  • 9 oz fresh spinach cheese tortellini (refrigerated )
  • 3 cups baby spinach (loosely packed )
  • fresh grated Parmigiano-Reggiano (for topping)
  • ground black pepper, to taste

Instruction

  • Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese.
  • Using your (clean) hands, gently mix all the ingredients well until everything is combined.
  • Form small meatballs, about 1 tbsp each, you'll get about 20 to 22.
  • In a large nonstick pot or Dutch oven, melt the butter over medium-low heat.
  • When melted, add the celery, onion, carrot & garlic.
  • Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
  • Add the chicken broth and Parmesan rind and increase heat to medium-high and bring to a boil.
  • When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.
  • Add the tortellini and simmer until cooked according to package directions, about 7 minutes.
  • Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.