Ingredients
10ozground turkey
2tbspseasoned whole wheat breadcrumbs
2tbspParmesan cheese,grated
2tbspparsley,finely chopped
1large egg
1clovegarlic,minced
⅛tspkosher salt
½tbspunsalted butter
2stalkscelery,chopped
1small onion,chopped
1large carrot,peeled and chopped
2clovesgarlic,minced
14½ozchicken broth,(4cans) reduced-sodium
1smallParmigiano-Reggiano rind,optional
9ozspinach cheese tortellini,fresh refrigerated
3cupsbaby spinach,loosely packed
Parmigiano-Reggiano,fresh grated for topping
ground black pepper,to taste
Preparation
Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese.
Using clean hands, gently mix all the ingredients well until everything is combined.
Form small meatballs, about 1 tablespoon each.
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 to 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 for about 4 minutes.
Add the tortellini and simmer until cooked according to package directions.
Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.
