Stay Warm With Some Turkey Meatball Spinach Tortellini Soup

Nothing helps warm you up better than a delicious bowl of hot soup! What’s even better is not feeling guilty after eating it.

Thanks to, check out this healthy recipe for some turkey meatball spinach tortellini soup:

  • Servings: 6
  • Size: 1 1/2 cups
  • Calories: 271
  • Fat: 9 g
  • Carb: 26 g
  • Fiber: 3 g
  • Protein: 20 g
  • Sugar: 3 g
  • Sodium: 1064 mg
  • Cholesterol: 89 mg


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 (I used Swansons)
  • 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


Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese. Using your (clean) 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.

Lentil and Spinach Stew

Are you looking to get more iron in your diet without loading up on animal protein? Try this delicious and filling Lentil and Spinach Stew from Women’s Health!

Lentil and Spinach Stew
Makes 2 Servings

1 tsp canola oil (you can also use grapeseed oil, or olive oil)
1 cup onion, chopped
4 cloves fresh garlic, minced
1 Tbsp fresh ginger, peeled and minced
1 1/2 Tbsp curry powder
1 tsp cumin powder
1/8 tsp cayenne pepper
3 cups vegetable broth, low sodium
16 oz package steamed beluga lentils
2 1/2 cups fresh baby spinach
1/4 tsp salt
1/4 tsp pepper
1/2 cup cooked white rice (use 1/4 cup per serving)
Optional: 0% Greek Yogurt (1 tbsp per serving) and chopped cilantro for garnish

1. Heat a large pot over medium heat. Add oil to pan, then add onion and sauté three minutes.

2. Add garlic and ginger, sauté one minute.

3. Add curry powder, cumin powder, and cayenne pepper. Cook 30 seconds, stirring constantly.

4. Add broth and lentils. Increase heat to high and bring to a boil. Reduce heat, simmer five minutes.

5. Take an immersion blender and blend the lentil mixture. Add in spinach, salt, and pepper to the pot, stir until spinach wilts. (Note: You can also transfer the lentil mixture to a food processor or blender and blend the soup there. If you do this, just add the spinach, salt/pepper to the blender after the soup is pureed and mix it in before serving).

6. Stir in cooked white rice (prepare according to package instructions). Serve with Greek yogurt and cilantro (optional).

Nutritional Information
Per Serving: 450 calories, 10 g fat (1 g saturated), 60 g carbs, 800 mg sodium, 26.6 g protein, 22 g fiber, 12 mg iron