Umami Recipes
Umami Recipes

Turkey & Spinach Tortellini Soup

6 servings


50 minutes

total time


10 oz hot italian ground chicken or turkey

2 stalks of celery, chopped

1 small onion, chopped

1 large carrot, peeled and chopped

4 cloves garlic, minced

4 14.5 oz cans chicken broth

1 small Parmigiano-Reggiano rind, optional

9 oz fresh tortellini

3 cups baby spinach, sliced into thin ribbons

fresh grated Parmigiano-Reggiano, for topping

ground black pepper, to taste

Penzeys suggestions: tuscan sunset, pasta sprinkle, aleppo pepper


Cook up ground poultry. Remove and set aside

If there's barely any fat left, deglaze with rendered duck fat or butter. 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. Add the tortellini and simmer until cooked according to package directions, about 7 minutes (more if tortellini is frozen).

Once cooked, remove the rind, and add the baby spinach and ground meat. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.


Serving Size

1 1/2 cups


271 kcal

Total Fat

9 g

Saturated Fat

1 g

Unsaturated Fat


Trans Fat



89 mg


1064 mg

Total Carbohydrate

26 g

Dietary Fiber

3 g

Total Sugars

3 g


20 g

6 servings


50 minutes

total time
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