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High Protein Turkey Tortellini Skillet - A Hearty, Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound lean ground turkey (93% or 99% lean)
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 cups baby spinach, roughly chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 (14–15 ounce) can crushed tomatoes
  • 1/2 cup low-sodium chicken broth (or water)
  • 1/3 cup plain Greek yogurt (or light cream)
  • 1 (18–20 ounce) package refrigerated cheese tortellini
  • 1/2 cup shredded part-skim mozzarella
  • 1/4 cup grated Parmesan
  • Fresh basil or parsley, chopped, for garnish
  • Lemon wedge (optional, for brightness)

Method
 

  1. Warm the pan. Set a large skillet over medium heat. Add olive oil and let it shimmer.
  2. Brown the turkey. Add ground turkey. Break it up with a spatula and cook until no longer pink, about 5–7 minutes. Season with a pinch of salt and pepper.
  3. Sauté the aromatics. Add onion, bell pepper, and a bit more oil if the pan looks dry. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds, just until fragrant.
  4. Season the base. Sprinkle in Italian seasoning, smoked paprika, and red pepper flakes if using. Stir to coat the turkey and veggies so the spices bloom.
  5. Add liquids and simmer. Pour in crushed tomatoes and chicken broth. Stir, bring to a gentle simmer, and taste. Adjust salt and pepper as needed.
  6. Cook the tortellini in the sauce. Add the tortellini straight to the skillet. Stir to coat and spread into an even layer. Cover and simmer 4–6 minutes, stirring once or twice, until the tortellini is tender and heated through. If the sauce gets too thick, add a splash more broth.
  7. Make it creamy. Reduce the heat to low. Stir in Greek yogurt until the sauce turns silky and light. Do not boil after adding the yogurt to prevent curdling.
  8. Fold in greens and cheese. Stir in spinach until wilted. Sprinkle mozzarella and half the Parmesan. Let it melt into the sauce, about 1 minute.
  9. Finish and serve. Remove from heat. Squeeze in a little lemon juice if you like brightness. Top with the remaining Parmesan and chopped basil or parsley. Serve hot.