#CelebrateNationalSoupMonth
This Turkey Meatball, Tortellini and Spinach Soup just couldn’t be easier to make. It makes use of frozen meatballs, refrigerated tortellini and bagged spinach. Plus, it utilizes canned Italian tomatoes (or those flavored with basil, oregano and garlic), tomato sauce and chicken broth. It all comes together in less than 30-40 minutes and is easily adapted to the slow cooker or Instant Pot.
What’s not to love about that?
I like to kick it up just a bit with a little red pepper flakes and a piece of parmesan rind, but those are entirely optional. I do think they add an additional depth of flavor, however.
Just before serving stir in a tablespoon or two of basil pesto, either homemade or store bought. I always have plenty of pesto in my freezer from the previous summer’s basil bounty, and this is a great way to use that. You can also use a teaspoon or so as a garnish if you like.
Chopped kale can easily be substituted for the spinach if that’s what you have on hand.
This is a really filling soup so all you need in addition is a piece of garlicky, crusty bread. I hope you enjoy it as much as we do.
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled, small dice
- 2 stalks celery, diced
- 1 clove garlic, minced
- 8 ounces baby portabellos, coarsely chopped
- 1 15-ounce container unsalted chicken stock
- 1 28-ounce can Italian-style tomatoes
- 1 8-ounce can tomato sauce
- 1 teaspoon crushed Italian seasoning blend
- Parmesan rind, optional (small piece)
- 1 - 1 1/2 cups water, as needed
- 1 pound frozen turkey meatballs
- 1 9-ounce package refrigerated cheese tortellini
- 4 cups loosely packed baby spinach (about 3
- ounces), coarsely chopped
- 1-2 Tablespoons basil pesto, optional (plus more for garnish)
- Salt and pepper to taste
- Shaved parmesan, as garnish
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onion, carrots and celery and cook until softened, about 8-10 minutes minutes. Add garlic and sauté 1 minute, stirring continually.
- Add mushrooms, chicken stock, Italian-style diced tomatoes, tomato sauce, water, Italian seasoning, parmesan rind and meatballs.
- Taste for salt and pepper.
- Simmer for 20 minutes.
- Add tortellini and simmer just until barely al dente.
- Stir in spinach and pesto.
- Taste for seasoning and add more salt if desired.
- Garnish with shaved parmesan and additional pesto, if desired.
