Soup Parmesano



1 (1-oz) packet dried Italian salad dressing mix

1 tbsp olive oil

2 qt TURKEY BROTH or 6 (10.5-oz cans) low-sodium chicken broth

1/2 c frozen carrot slices

1 (9-oz) package cheese-filled tortellini

1 (14.5-oz) can diced tomatoes, drained

1/2 c chopped fresh or frozen spinach


Mix ground turkey and salad dressing together until well combined. Form into small (1-inch) diameter meatballs.

In a skillet, heat olive oil over medium heat. Add meatballs and brown on all sides (about 7 to 10 minutes).

Remove meatballs from pan and drain on clean paper towels.

Heat broth in Dutch oven until just boiling. Add tortellini and carrots, cook 5 minutes. Reduce heat and add meatballs.

Gently simmer for 10 minutes. Stir in tomatoes and spinach. Cook until spinach wilts slightly.