A comforting and flavorful stew combining tender meatballs, fresh vegetables, and cheesy tortellini.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large bowl, combine the ground turkey, egg, breadcrumbs, and Parmesan cheese. Mix until just combined.
Avoid overmixing to keep the meatballs tender.
Form the mixture into small meatballs and place them on the prepared baking sheet. Bake for 20 minutes or until lightly browned.
Ensure the meatballs are of uniform size for even cooking.
Heat olive oil in a Dutch oven over medium heat. Add the onion, green pepper, zucchini, and garlic. Sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the tomato paste and cook for 2 minutes to enhance its flavor.
Cooking the paste briefly removes its raw taste.
Pour in the chicken broth and bring to a simmer.
Use low-sodium broth to control the salt level.
Add the tortellini and cook according to package instructions, usually about 5 minutes.
Stir occasionally to prevent sticking.
Add the spinach, tomatoes, and baked meatballs to the pot. Simmer for another 5 minutes.
Add the spinach last to retain its vibrant color.
Serve the stew hot, garnished with additional Parmesan cheese if desired.
Pair with crusty bread for a complete meal.
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