© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb GROUND TURKEY
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.