Turkey & Spinach Tortellini Soup

• servings: 6 servings
• total time: 50 minutes

Ingredients

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
• Cholesterol: 89 mg
• Sodium: 1064 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 20 g