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Turkey and Spinach Tortellini Soup

A delightful and hearty soup made with lean ground turkey, fresh spinach, and tender tortellini, perfect for warming your soul on cold days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1.5 tbsp olive oil A high-quality extra virgin olive oil adds depth.
  • 1 large onion, diced Sweet onions work beautifully in this recipe.
  • 1 lb ground turkey Lean ground turkey is key for a light yet filling soup.
  • 5 cloves garlic, minced Fresh garlic packs a punch; use it generously!
  • 1.5 tbsp Italian seasoning You can use homemade or store-bought; it brings the Italian flavors to life.
  • 1 piece bay leaf Don’t forget to remove it before serving!
  • 4 cups chicken broth Opt for low-sodium broth to control the salt levels.
  • 28 oz diced tomatoes Roasted tomatoes add a lovely sweetness.
  • 15 oz white beans, rinsed and drained Cannellini or great northern beans impart creaminess.
For finishing touches
  • 1/3 cup parmesan cheese, freshly grated Freshly grated is always better to enhance flavor.
  • 1 tsp salt Adjust to taste.
  • 3/4 tsp pepper Freshly cracked, if possible.
  • 1/4 tsp red pepper flakes Optional for a bit of heat.
  • 9 oz tortellini Fresh or frozen works; cheese tortellini is my personal favorite.
  • 4 cups spinach Fresh spinach wilts down beautifully; feel free to substitute with kale if desired.

Method
 

Cooking the Soup
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat until shimmering.
  2. Add the diced onion and cook for about 4-5 minutes until softened and translucent. Stir occasionally.
  3. Add the ground turkey and break it apart with a wooden spoon. Cook for another 4-5 minutes until no longer pink. Season lightly with salt and pepper.
  4. Add minced garlic, Italian seasoning, bay leaf, and red pepper flakes. Stir for 30-60 seconds until fragrant.
  5. Pour in the chicken broth and add the diced tomatoes, white beans, and parmesan cheese. Stir well and season with salt and pepper.
  6. Bring the soup to a simmer, then reduce the heat to maintain a gentle simmer. Cook for about 20-30 minutes, stirring occasionally.
  7. Stir in the tortellini and spinach, cooking according to package instructions for the tortellini (usually around 3-5 minutes).
  8. Taste your soup and adjust the seasoning as needed. Remove the bay leaf.
  9. Ladle into bowls and serve hot, ideally with a sprinkle of parmesan on top.

Notes

Always taste as you go. This soup can be made a day in advance for deeper flavors. Store in an airtight container in the fridge for up to 4 days.