Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

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 and chopped
• 2 cloves garlic, minced
• 4 14.5 oz cans reduced-sodium chicken broth
• 1 small Parmigiano-Reggiano rind, optional
• 9 oz fresh spinach cheese tortellini, refrigerated
• 3 cups baby spinach, loosely packed
• fresh grated Parmigiano-Reggiano, for topping
• ground black pepper, to taste

• 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.