Warm up and get cozy with a bowl of Turkey Meatball Tortellini Soup generously filled with pillowy cheese tortellini, tender parmesan kissed meatballs, and tons of veggies. This is the soup that will have you curling up on the couch and leaning into fuzzy sock weather.
If you are looking for the ultimate comfort food to serve up on a lazy weekend, or easy dish to have on hand for weeknights, this savory soup is it. It’s hearty, yet bright with accents of lemon and fresh basil. The herb packed turkey meatballs and quick cooking fresh tortellini will have you going back for seconds while the bounty of colorful veggies will make this a dish you will feel good about serving your family.
If you love Italian wedding soup, then this soup is for you. The mini turkey meatballs are pops of pure savory flavor with accents of fresh basil and parsley, and nutty parmesan in every bite. Besides the usual soup mirepoix of onions, carrots, and celery, sweet red bell pepper and earthy kale join the mix bringing layers of texture and depth of flavor.
Why You’ll Love This Recipe
- Meal Prep and Make Ahead: Soup is one of the best things you can do to meal prep not just for the week, but for down the road. Make this on a Sunday and enjoy it for comforting work lunches or an easy dinner. Want something to stock up your freezer? This is it. And just like all soups, it’s always better the next time around, allowing the flavors to deepen and become richer.
- Simple Ingredients: There’s absolutely nothing complicated about any of the ingredients in this meatball and tortellini soup. Pantry staples like chicken broth, store-bought tortellini, and panko breadcrumbs make this a dish anyone can easily shop for and prepare.
- Easy Process: The most complicated part of making this tortellini and meatball soup is simply the prep of chopping the vegetables and rolling the meatballs. Anyone can make this and it’s a fun dish to let the kids get into the kitchen and help.
Ingredients
- Meatballs: Ground turkey is a great canvas for all the other accents that make up these juicy tender mini meatballs. You can use either lean ground turkey, or 85/15. Grated onion adds delicate onion flavor while basil and parsley keep it fresh. Parmigiano-Reggiano makes these a cheesy delight. For seasoning you’ll need salt, pepper, Italian seasoning, garlic powder, and crushed red pepper flakes.
- Vegetables: Besides onions, carrots, celery, and garlic you’ll also need a red bell pepper and kale.
- Seasonings: Crushed red pepper flakes bring a little heat. Italian seasoning adds another layer of herbaceous flavor, and bay leaves give this soup that all day, homemade flavor.
- Flavor Accents: A splash of white wine adds brightness along with a squeeze of fresh lemon juice at the end. A Parmigiano-Reggiano rind adds incredible umami and depth of flavor.
Substitutions and Variations
- Instead of ground turkey you can use ground chicken, ground pork, or even ground beef for this recipe.
- Not a fan of kale? Swap it out for baby spinach instead.
- Have fun adding your favorite vegetables to this meatball tortellini soup. Zucchini, green beans, peas, even canned diced tomatoes would all be delicious. Make it your own.
- Swap out the cheese tortellini for spinach tortellini, chicken tortellini, or mushroom tortellini. Have fun experimenting and using your favorite flavors.
How to Make Turkey Meatball Tortellini Soup
- Sauté your vegetables. Heat a large Dutch oven over medium heat with olive oil. Add the onions, carrots, red bell pepper, and celery along with the salt. Cook until the onions are translucent, and the vegetables are becoming tender. Add the garlic, Italian seasoning, and crushed red pepper flakes and cook for 60 seconds.
- Deglaze the pan. If using, add the wine and allow it to come to a simmer and slightly reduce.
- Bring the soup to a simmer. Add the broth, bay leaves, and parmesan rind and give the soup a stir. Allow it to come to a simmer and the cover.
- Make your turkey meatballs. Place the ingredients for the meatballs into a large bowl and gently mix until just combined.
- Test for flavor. Use a half teaspoon or teaspoon to scoop some of the meat mixture into a meatball. Gently drop it into the simmering soup and let it cook through, about 10 minutes. Let it cool and then taste for seasoning. Add any additional salt if desired.
- Roll the rest of the meatballs. Using the same measuring spoon portion out your mini turkey meatballs and roll them, placing them on a baking sheet.
- Add the meatballs and kale. Once the vegetables in the soup are tender, add the meatballs a few at a time, and the kale. Gently give the soup a stir and cover it. Let the soup simmer until the meatballs are cooked through and the kale is wilted, 10-15 minutes.
- Cook the tortellini. Bring a pot of salted water or broth to a boil and then add your tortellini. Cook them according to the package directions and then drain.
- Finish it off. Add the lemon juice and basil to the soup.
- Serve it up. Add tortellini to the bottom of each soup bowl. Ladle in the soup. Garnish with freshly grated parmesan, more basil, and a lemon wedge. Enjoy!
Topping Ideas for Turkey Meatball Tortellini Soup
- Parmesan cheese
- Diced onion
- Green onions
- Basil
- Parsley
- Avocado
- Crusty bread
- Crushed red pepper flakes
- Diced tomato
- Lemon wedges
Storage
- The mini meatballs can be formed in advance. If you plan on cooking them the next day, cover your baking sheet tightly with plastic wrap. They’re actually better if they’re allowed to refrigerate. If you’re making them in the future, place the baking sheet in the freezer and allow them to flash freeze, about an hour, before transferring them to freezer safe plastic bags. They can be cooked in the soup directly from frozen.
- To store the leftover soup, allow it to cool before transferring it to an airtight container. It will last for up to five days in the refrigerator. Store the tortellini in a separate airtight container.
- To freeze the leftover soup, let it cool completely before transferring it to freezer safe bags. It will last for up to three months. For best results do not freeze the cooked tortellini in the soup. It’s better to cook up a new batch when reheating.
Tips From the Beach
- For best results, cook your tortellini separately from the soup. If you have leftovers the pasta will absorb the broth, become soggy, and begin to break down in the soup.
- Feel free to make the meatballs in advance. You can store them uncooked tightly wrapped on a baking sheet up to 24 hours in the refrigerator. Just drop them into the simmering soup when ready.
- A great soup is all about building those layers of flavor. Salting as you go, adding a bright pop of acid like wine or citrus, and adding fresh herbs at the end.
Looking for more soup inspiration? Make sure to check out Italian Sausage and Vegetable Soup.
Frequently Asked Questions
Do I have to use ground turkey for turkey meatball tortellini soup?
No. You can use any ground meat you have on hand from chicken to pork or beef.
Can I leave out the wine in this recipe?
Absolutely. It does add a little brightness to the soup base, but you can always add an extra squeeze of lemon at the end.
Turkey Meatball Tortellini Soup
Warm up and get cozy with a bowl of Turkey Meatball Tortellini Soup generously filled with pillowy cheese tortellini, tender parmesan kissed meatballs, and tons of veggies.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
Mini Turkey Meatballs
- 1 pound ground turkey
- 1/2 cup freshly grated Parmigano-Reggiano cheese
- 1/4 cup plain panko breadcrumbs
- 3 tablespoons flat leaf parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 2 tablespoons onion, grated
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes, optional
Meatball Tortellini Soup
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 1/2 cups carrots, diced
- 1 cup celery, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- Kosher salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine, optional
- 8–10 cups chicken broth, homemade or high-quality store bought
- 1 parmesan rind, optional
- 2–3 bay leaves
- 1 bunch curly or Tuscan kale, stems removed, chopped (about 2 cups)
- 9 ounces cheese tortellini, cooked according to the package directions
- Juice of 1 lemon
- 1/8 cup fresh basil, plus extra for serving
Instructions
- To make your meatballs, add all of the ingredients to a large bowl and gently mix until just combined. Use a 1/2 teaspoon or 1 teaspoon to portion out the meat mixture and roll into mini meatballs. Place them on a baking sheet and keep refrigerated until ready to cook. You can do this in advance, or while the soup is simmering.
- Heat a large Dutch oven over medium heat with olive oil. Add the onions, carrots, celery, and red bell pepper. Season with a generous pinch of salt. Let sauté until the onions are translucent and the vegetables are just becoming tender, 8-10 minutes.
- Add the garlic, Italian seasoning, and crushed red pepper flakes. Stir and let cook for 60 seconds.
- Add the wine if using and stir. Let it come to a simmer and begin to reduce.
- Stir in the broth, parmesan rind, and bay leaves and bring back to a simmer. Cover with the lid and allow the soup to cook until the vegetables are tender, 30-45 minutes.
- While the soup is simmering cook the tortellini according to package directions for al dente. Drain.
- Carefully drop the meatballs into the simmering broth followed by the kale. Cover and allow the soup to cook until the kale is wilted and the meatballs are cooked through, 10-15 minutes.
- Remove the parmesan rind and bay leaves.
- Stir in the lemon juice and basil.
- To serve place a few tortellini into each bowl. Ladle in the soup. Garnish with additional basil and parmesan if desired and serve with a lemon wedge.
Notes
- The meatballs can be rolled up to 24 hours in advance. Cover the baking sheet tightly with plastic wrap and keep refrigerated until ready to cook. You can also freeze them. Place the baking sheet in the freezer. Once the meatballs are frozen transfer them to a freezer safe bag. They will last up to 3 months in the freezer and can be cooked in the soup directly from frozen.
- Once you have mixed together your meatball mixture, either simmer a meatball in the soup, or cook a test patty in a skillet to taste and adjust seasoning if needed.
- If you don’t like kale you can replace it with baby spinach. Add it at the very end as it cooks quickly.