Meaty Tortellini Soup

 

Yields 6 Servings

1 Serving = About 1 ½ Cups, spoon evenly into 6 small To-Go containers to measure servings

Ingredients:

Meatballs:

1 lb 93% lean or better ground turkey

2 Tbsp seasoned whole wheat breadcrumbs

2 Tbsp lowfat grated parmesan cheese

2 Tbsp parsley, finely chopped

1 Large Egg

1 clove garlic, minced

Dash of salt

Soup:

½ Tbsp unsalted butter/margarine

2 Stalks Celery, chopped thin

1 Small Onion, chopped

1 Large Carrot, peeled & chopped- tinier the better!

2 Cloves Garlic, minced

1 Carton Low Sodium Reduced Fat Chicken Broth

2 Cups Water

1 package frozen meat tortellini- I used Rizzo’s

2 cups fresh baby spinach

8 oz cooked chicken (shredded or grilled pieces)

Directions:

Heat oven to 400.

Meatballs- Combine the ground meat, breadcrumbs, egg, parsley, salt and cheese.  Mix well with clean hands, then form small meatballs (the pampered Chef melon scoop works well for this!). Place on baking sheet and cook until no longer pink, about 10 minutes.

In large pot, melt the butter over low heat.  Add celery, onion, carrot & garlic.  Cover and reduce heat to low, cook for 8-10 minutes until veggies soften.

Add the chicken broth, water, and parmesan and bring to a boil.  Add the tortellini and cook according to directions.  Add meatballs and chicken.  Add spinach, simmer for another minute and serve with a sprinkle of parmesan on top.