Skinny Turkey Meatball Tortellini Soup
A wholesome and comforting soup made with juicy turkey meatballs, cheese tortellini, and fresh spinach in a rich chicken broth—all cooked quickly in a pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Soup Ingredients
- 1 pound ground turkey lean
- 2 tablespoons breadcrumbs plain or whole wheat
- 1 tablespoon fresh parsley finely chopped
- 2 tablespoons Parmesan cheese freshly grated
- 1 egg large
- 1 clove garlic minced
- ½ cup white onion diced
- 3 carrots sliced
- 2 cloves garlic minced
- 1 tablespoon coconut oil
- 32 ounces chicken broth organic, reduced-sodium
- 9 ounces cheese tortellini
- ⅛ to ¼ teaspoon black pepper freshly ground
- 1 pinch cayenne pepper
- ⅛ to ¼ teaspoon salt optional
- ½ teaspoon black pepper ground
- ¼ cup Parmesan cheese freshly grated
- 2 cups spinach fresh
- ¼ teaspoon salt
Instructions
Instructions
- In a large bowl, combine ground turkey, breadcrumbs, parsley, Parmesan, egg, minced garlic, black pepper, and salt. Mix until combined but do not overwork.
- Form into 1-inch meatballs, about 25 to 28 total.
- Set pressure cooker to sauté mode. Heat coconut oil and cook onion until translucent, about 5 minutes.
- Add meatballs and brown them on all sides, about 6 to 8 minutes.
- Pour in chicken broth, lock the lid, and pressure cook for 10 minutes. Perform a slow release after done.
- Remove lid and stir in cheese tortellini. Cook on sauté mode for 7 to 9 minutes, stirring often.
- Add in spinach and stir for 2 minutes until wilted.
- Season with additional salt or pepper to taste.
- Serve hot, topped with Parmesan if desired.
Notes
Cool soup before storing. Refrigerate up to 3 days. For freezing, omit tortellini and add fresh when reheating. Reheat gently with splash of broth.