- 1 lb. ground turkey
- 1 (10 oz.) pkg. frozen spinach, thawed and drained
- 1 c. Italian style dry breadcrumbs
- 3 tbsp. butter
- 3 tbsp. olive oil
- 2 c. carrots, diced
- 2 c. celery stalks, diced
- 1 c. sweet onion, diced
- 8 oz. mushrooms, sliced
- 2 tbsp. Italian herb blend seasoning
- 3 (32 oz.) cans chicken broth
- 2 bay leaves
- 8 oz. pasta shells
- crouton, for garnish
- Parmesan cheese, freshly grated, for garnish
In a mixing bowl, combine turkey, spinach and breadcrumbs. Roll mixture into small meatballs (about 1-inch diameter) and set aside.
In a large Dutch oven, melt butter and olive oil over medium-high heat. Once melted, add carrots and cook for 5 minutes. Add celery, cook for an additional 5 minutes and add onions. Cook until onions are slightly tender and add mushrooms and Italian seasoning to vegetables. Once mushrooms have browned, add chicken broth and bay leaves. Allow soup to come to a simmer, add meatballs and cook over low heat for 2 hours.
Add pasta to soup and cook an additional 20 minutes, or until pasta has cooked to desired doneness. Remove bay leaves and top with croutons and cheese before serving.
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