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Ground Turkey Tortellini Meal Prep - A Simple, Satisfying Weekly Staple

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground turkey (93% lean is a good balance)
  • 1 pound cheese tortellini (fresh or refrigerated)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced (optional, for color and crunch)
  • 1 (14–15 oz) can crushed tomatoes or tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • 2 cups baby spinach (lightly packed)
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • Fresh basil or parsley, chopped (optional garnish)

Method
 

  1. Boil the tortellini. Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until just al dente. Drain and set aside. Toss with a teaspoon of olive oil to prevent sticking.
  2. Sauté the aromatics. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  3. Brown the turkey. Add ground turkey to the skillet. Season with 1 teaspoon salt and a few grinds of black pepper. Cook, breaking up with a spatula, until no longer pink and lightly browned, about 5–7 minutes.
  4. Add peppers and spices. Stir in the diced red bell pepper, Italian seasoning, smoked paprika, and red pepper flakes if using. Cook 2 minutes to soften the pepper and bloom the spices.
  5. Build the sauce. Add tomato paste and cook 1 minute, stirring to coat the turkey. Pour in crushed tomatoes and chicken broth. Bring to a gentle simmer and cook 5–7 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt and pepper.
  6. Finish with greens and cheese. Stir in the spinach until wilted, about 1 minute. Remove from heat and fold in Parmesan.
  7. Combine with tortellini. Add the cooked tortellini to the skillet and gently toss to coat in the sauce. If it looks too thick, splash in a bit more broth or water.
  8. Cool for meal prep. Let the mixture cool for 10–15 minutes so condensation doesn’t build up in containers. Portion into 4–5 airtight meal prep containers. Top with extra Parmesan and fresh herbs if you like.