1 Lb. lean ground turkey breast
3 Tsp. Italian Seasoning (or combine parsley, oregano, garlic powder, and onion powder)
2 Cans (sodium-free, or extra low sodium) Tomato Soup (+1 can water)
4 Cups (sodium-free) chicken or vegetable broth
2 Cans Diced Tomatoes (no sodium-added)
1 Cup Diced Carrots
1 Cup Diced Celery
1 Cup Chopped Green Beans (or cut-leaf spinach)
1. Preheat oven to 375 degrees F. Season your thawed turkey breast with the Italian seasoning. Shape into 3/4"-1" balls and place on lined baking sheet. Place turkey meatballs in oven for 15-20 minutes, or until lightly browned with no pink inside. Meanwhile...
3. Add in your tomatoes, diced carrots and celery, and chopped green beans. Cook for about 10 minutes. Stir occasionally.
4. Add in the tortellini pasta and continue cooking for 5 minutes. Stir occasionally.
5. Place cooked turkey meatballs in the stockpot and cook for another 5 minutes.
Serve with a crusty loaf of Italian bread and enjoy!
For freezing, divide soup into two large freezer bags. Once at room temperature, cool completely in the refrigerator. Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date). Freeze up to 3 months.
To reheat, dip the bag into hot water for 5 minutes. Then, put soup into stockpot. Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.