Skinny Turkey Meatball Tortellini Soup

Enjoy my delicious and easy Skinny Turkey Meatball Tortellini Soup perfect for when you crave a hearty, wholesome soup recipe! It’s a comforting family dinner and ideal for cold weather!

This Skinny Turkey Meatball Tortellini Soup is a must make! Packed with fresh flavors, so satisfying, and super easy to make!

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I enjoy a broth-based soup and it’s an easy way to keep calories and fat under control.

Skinny Turkey Meatball Tortellini Soup

I used a lean ground turkey to make the meatballs to keep the fat and calories down. As well as to control the sodium, etc.

However, to save time, you may want to use frozen meatballs. Another option is freshly prepared meatballs. I usually find these in the fresh meat section cooler section of my grocery store.

Skinny Turkey Meatball Tortellini Soup

Additionally, I used 32 ounces of chicken broth for my soup. A lot of this broth is absorbed by the pasta. It’s not a ‘brothy’ soup. If you like more broth, add another 32-ounce carton of chicken broth.

I also used a tender refrigerated cheese tortellini. You can use any pasta, corkscrew, elbow, or shells, would all be nice.

My Skinny Turkey Meatball Tortellini Soup is ridiculously easy to make and surprisingly filling. It’s so easy, it’s perfect for any night of the week.

More soup recipes!
Chicken & Cheese Tortellini Tuscan Soup, Easy Copycat Panera Bread Broccoli Cheddar Cheese Soup, Beefy Noodle Soup

5 from 6 votes

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Skinny Turkey Meatball Tortellini Soup

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

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.

Course: entree, lunch

Cuisine: American/Southern

Keyword: healthy, low calorie, low fat, meatballs, soup, turkey

Author: Paula Jones

Ingredients

Meatballs

• 1 pound ground turkey
• 2 Tablespoon whole wheat bread crumbs
• 1 Tablespoon fresh parsley chopped
• 2 Tablespoons Parmesan cheese grated
• 1 large egg
• 1 clove garlic minced
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt

Soup

• 1 tablespoons coconut oil
• 1/2 cup onion diced
• 3 medium carrots sliced
• 2 cloves garlic minced
• 1 (32 ounce) can chicken broth I used Organic, reduced-sodium
• 9 ounce refrigerated cheese tortellini
• 1/8 to 1/4 teaspoon freshly ground black pepper
• pinch red pepper
• 1/8 to 1/4 teaspoon salt optional
• 1/4 cup freshly grate Parmesan cheese
• 2 cups fresh spinach

Instructions

Meatballs

1. Gently mix all the meatball ingredients until everything is combined.

   
   

2. Using a small, spring release scoop, form small meatballs, about 1 tablespoon each.

    You’ll get about 25 to 28 meatballs

Soup

1. 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.

2. 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.

3. Once tortellini is cooked. Turn off heat and add spinach. Stir. Serve and top with Parmesan cheese

Recipe Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Thank you, Paula

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