| 1 Pound GROUND TURKEY |
| 1 (1-Ounce) packet dried Italian salad dressing mix |
| 1 Tablespoon olive oil |
| 2 Quarts TURKEY BROTH or 6 (10.5-Ounce cans) low-sodium chicken broth |
| 1/2 Cup frozen carrot slices |
| 1 (9-Ounce) package cheese-filled tortellini |
| 1 (14.5-Ounce) can diced tomatoes, drained |
| 1/2 cup chopped fresh or frozen spinach |
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- 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.
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