Chicken Meatball and Tortellini Soup Tyler Florence
Warm up your soul with Tyler Florence’s comforting Chicken Meatball and Tortellini Soup—an irresistible blend of hearty flavors and wholesome ingredients. This recipe shines with tender, homemade chicken meatballs seasoned with Parmesan, garlic, and fresh parsley, simmered to perfection in a savory broth infused with thyme and bay leaf. The addition of vibrant veggies, pillowy cheese tortellini, and a burst of fresh lemon juice takes this soup to the next level, while baby spinach adds a touch of nutritious green. Ready in just under an hour, this one-pot marvel is perfect for cozy dinners or meal prepping. Serve it steaming hot with a sprinkle of Parmesan for a dish that’s as satisfying as it is delicious.
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 2 tablespoons Fresh parsley, chopped
- 1 cup Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 cup Breadcrumbs
- 1 Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, peeled and sliced
- 2 Celery stalks, sliced
- 8 cups Chicken broth
- 1 Bay leaf
- 2 Fresh thyme sprigs
- 9 ounces Cheese tortellini
- 4 cups Baby spinach
- 1 tablespoon Lemon juice
Instructions
In a large bowl, combine the ground chicken, parsley, Parmesan cheese, minced garlic, breadcrumbs, egg, salt, and black pepper. Mix until just combined.
Using damp hands, roll the mixture into small, bite-sized meatballs and place them on a tray or plate. Set aside.
Heat olive oil in a large soup pot over medium heat. Add the meatballs in batches and cook until golden brown on all sides, about 5-7 minutes. Remove them to a plate and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables soften.
Pour in the chicken broth and add the bay leaf and thyme sprigs. Bring to a simmer.
Once simmering, return the meatballs to the pot. Cover and let simmer for 15 minutes to cook the meatballs through and allow the flavors to develop.
Add the cheese tortellini to the pot and cook according to the package instructions, usually 5-7 minutes, or until tender.
Stir in the baby spinach and cook just until wilted, about 1-2 minutes.
Remove the bay leaf and thyme sprigs. Stir in the lemon juice for a bright finish.
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1595 mg | 69% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.6 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 292 mg | 22% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 649 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
