Servings: 6 • Size: 1 1/2 cups • Old Points: 6 pts • Points+: 7 pts
Calories: 271 • Fat: 9 g • Carb: 26 g • Fiber: 3 g • Protein: 20 g • Sugar: 3 g
Sodium: 1064 mg • Cholesterol: 89 mg

Ingredients:

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

Directions:

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.