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The other day while chatting with my coworker, Alyssa, she mentioned she was making soup for dinner. So, obviously when she started talking about her dinner, I wanted to know more. And it sounded so wonderful that I decided to make it too.

What I love about this soup is the simplicity of it. Meatballs. Tortellini. Spinach. Broth. Parm Cheese. And its pretty tasty too.


Soup is not an easy sell for dinner but this is filled with meatballs.. so how can that be bad, right?

Ingredients (serves 4)

1 lb lean ground turkey

1 tsp onion powder

1 tsp garlic powder

1/4 tsp salt

1/4 cup seasoned breadcrumb

6 cups chicken broth

8 oz cheese tortellini, cooked

1 bunch of spinach

handful of parmesan cheese



1. Preheat oven to 450*. In a medium bowl combine turkey,onion, garlic, salt, and breadcrumbs using clean hands. Once incorporated, form into small meatballs. Transfer meatballs to a baking sheet sprayed with oil. Bake for 20 minutes.

2. In a large pot, heat 6 cups of chicken broth. When the meatballs are done toss them into the broth. Bring the broth to a simmer and add the spinach. Cook 2-3 minutes (or until spinach wilts) and remove from heat.


3. Add cooked tortellini to 4 bowls, respectively.  Pour 1 and a half cups of broth and meatballs into a bowl. Sprinkle with parmesan cheese and serve..


4. … with cheesy croissants, of course.


Awesome! Now, if only it would FEEL like winter in NYC, this would be perfect.

Make sure to use big spoons for easy slurpage!