Turkey & Spinach Tortellini Soup
6 servings
servings50 minutes
total timeIngredients
10 oz hot italian ground chicken or turkey
2 stalks of celery, chopped
1 small onion, chopped
1 large carrot, peeled and chopped
4 cloves garlic, minced
4 14.5 oz cans chicken broth
1 small Parmigiano-Reggiano rind, optional
9 oz fresh tortellini
3 cups baby spinach, sliced into thin ribbons
fresh grated Parmigiano-Reggiano, for topping
ground black pepper, to taste
Penzeys suggestions: tuscan sunset, pasta sprinkle, aleppo pepper
Directions
Cook up ground poultry. Remove and set aside
If there's barely any fat left, deglaze with rendered duck fat or butter. 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. Add the tortellini and simmer until cooked according to package directions, about 7 minutes (more if tortellini is frozen).
Once cooked, remove the rind, and add the baby spinach and ground meat. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.
Nutrition
Serving Size
1 1/2 cups
Calories
271 kcal
Total Fat
9 g
Saturated Fat
1 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
89 mg
Sodium
1064 mg
Total Carbohydrate
26 g
Dietary Fiber
3 g
Total Sugars
3 g
Protein
20 g
6 servings
servings50 minutes
total time