Tortellini and Turkey Meatball Soup


  • 1/2 pound of ground turkey meat
  • 1 egg, beaten
  • 1 large onion, diced
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon italian seasoning
  • 8 cups chicken stock
  • 2 cups water
  • 1 9-ounce packet of cheese tortellini
  • 2 cups chopped kale
  • 2/3 cup chopped basil
  • 1/2 cup diced red pepper
  • 1/2 of a lemon, zest and juice
  • Salt and pepper


  1. In a large bowl, combine the turkey meat, breadcrumbs, and beaten egg. Fold until combined and roll out eleven 1-inch meatballs. Refrigerate until ready to use.
  2. In a large pot over medium heat, heat the olive oil. Add the onion, carrots, and garlic and sauté until slightly tender, about 5 minutes, stirring occasionally.
  3. Add the Italian seasoning, chicken stock, and water. Bring to a boil, then reduced to a simmer and add the turkey meatballs. Cook the meatballs for 30-40 minutes, stirring occasionally. Remove one meatball and cut in half to check for doneness.
  4. Once the meatballs are completely cooked, add the tortellini and simmer until cooked, about 6-7 minutes.
  5. Add the kale, basil, red pepper, lemon juice, and zest. Remove from heat and presto!