Turkey Meatball Spinach Tortellini Soup

5-6 servings
Ingredients:

For the Meatballs:

10 oz 93% ground turkey
2 tbsp seasoned whole wheat breadcrumbs
2 tbsp grated parmesan cheese (Parmigiano Reggiano)
2 tbsp parsley, finely chopped
1 large egg
1 clove garlic, minced
1/8 tsp kosher salt

For the soup:

1/2 tbsp unsalted butter
2 stalks of celery, chopped
1 small onion, chopped
1 large carrot, peeled & chopped
2 cloves of garlic, minced
4 (14.5 oz) cans reduced sodium chicken broth
1 small Parmigiano-Reggiano rind (optional)
9 oz refrigerated spinach cheese tortellini (Buitoni)fresh ground black pepper, to taste
3 cups loosely packed baby spinach
fresh grated Parmigiano-Reggiano for topping

Instructions:

Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese. Using your hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 20 to 22.

In a large nonstick pot or Dutch oven, melt the butter over medium-low heat. When melted, 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. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.

Add the tortellini and simmer until cooked according to package directions, about 7 minutes.

Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.