Soup is one of my favorite things to make once summer is over and fall sets in. Here's why
it's easy to make
it's warm and cozy
it freezes well for an easy reheat
you toss everything in soup making it extra hearty
Some of my all time favorites are this zuppa toscana soup and tomato basil soup. Soup puts a smile on my face as I gather my family around the dinner table and we fill up our bowls and dig into some crusty bread. Because what pairs better with soup than a big old hunk of sourdough, just dipping away til your hearts content!
Today's soup is a tortellini and turkey meatball soup, a play on Italian wedding soup but we love tortellini's so I use that instead. The creamy cheese texture inside the tortellinis is so yummy with the broth and vegetables. Yum yum yum.
The turkey meatballs are the same recipe for turkey meatballs as this recipe for pan seared herb turkey meatballs and pasta. I haven't used ground beef for meatballs in so long I don't even remember what that tastes like. And I really love ground turkey for meatballs because they take on the flavor of what you cook them with and are a bit healthier, who can argue with any of that?
Instead of making gigantic size meatballs you'll want to make tiny little meatballs, bite size for the soup so that way your entire bite isn't one big meatball. Making the little meatballs takes me twice as long to form them since they are half the normal size I usually do. But in the end I'm always glad I did that.
Usually I pan sear the meatballs but since there are so many of them I tend to bake them for this recipe. I will say that when you bake them they don't have that same crisp outer crust as a pan sear. So what you can do is the last couple minutes of baking, turn the oven to broil and go ahead and give them that little bit of crust! Or pan sear. Or bake.
The world is your oyster. Meaning, do as you please they'll be good either way. I feel like as the blog goes on my puns and jokes get cornier.
Extra filling, super delicious and hearty is what you'll get with this soup. It will become a staple in your house. When you want something to get cozy and warm in the months to come this is such a great choice.
1 pkg ground turkey
1 tbsp tomato paste
splash of cream
¼ c parmigiano cheese
¼ c panko bread crumbs
2 big garlic cloves, minced
½ small yellow onion, extra finely chopped
3 tbsp Italian parsley
½ tsp salt
2 carrots, peeled and sliced
5 oz fresh spinach
7 c chicken broth
3/4 tsp salt
1/2 tsp chicken bouillon (better than bullion jar)
10 oz fresh cheese tortellini
Preheat oven to 375.
In a large bowl mix together all of the meatball ingredients. Use a small cookie scoop or a tablespoon to form little meatballs no larger than a tablespoon size. Place them on a baking sheet lined with parchment paper. Bake for 25 minutes. Turn the oven to broil and broil them until they get a little crust on top.
Grab a large pot and fill it with the chicken broth, chicken bouillon, salt, carrots and spinach. Simmer. Add the turkey meatballs to the pot. Continue simmering for 20 minutes. Add in the tortellini and serve as soon as they are soft.
Sprinkle with parmesan cheese, fresh pepper and red pepper flakes!