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Turkey Meatball Tortellini Soup

Turkey Meatball Tortellini Soup
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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.

  • Author: Nicole Stover
  • 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

  1. 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.
  2. 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.
  3. Add the garlic, Italian seasoning, and crushed red pepper flakes. Stir and let cook for 60 seconds.
  4. Add the wine if using and stir. Let it come to a simmer and begin to reduce.
  5. 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.
  6. While the soup is simmering cook the tortellini according to package directions for al dente. Drain.
  7. 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.
  8. Remove the parmesan rind and bay leaves.
  9. Stir in the lemon juice and basil.
  10. 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

  1. 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.
  2. 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.
  3. If you don’t like kale you can replace it with baby spinach. Add it at the very end as it cooks quickly. 

Find it online: https://beachgirlgrills.com/turkey-meatball-tortellini-soup/