Step 1

Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese.

Step 2

Using your (clean) hands, gently mix all the ingredients well until everything is combined.

Step 3

Form small meatballs, about 1 tbsp each, you'll get about 20 to 22.

Step 4

In a large nonstick pot or Dutch oven, melt the butter over medium-low heat.

Step 5

When melted, add the celery, onion, carrot & garlic.

Step 6

Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Step 7

Add the chicken broth and Parmesan rind and increase heat to medium-high and bring to a boil.

Step 8

When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.

Step 9

Add the tortellini and simmer until cooked according to package directions, about 7 minutes.

Step 10

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