For the Meatballs:
10 oz 93% ground turkey
2 tbsp seasoned whole wheat breadcrumbs
2 tbsp grated Parmesan cheese, Parmigiano Reggiano
2 tbsp parsley, finely chopped
1 large egg
1 clove garlic, minced
1/8 tsp kosher salt

For the soup:
1/2 tbsp unsalted butter
2 stalks of celery, chopped
1 small onion, chopped
1 large carrot, peeled and chopped
2 cloves garlic, minced
4 14.5 oz cans reduced-sodium chicken broth
1 small Parmigiano-Reggiano rind, optional
9 oz fresh spinach cheese tortellini, refrigerated
3 cups baby spinach, loosely packed
fresh grated Parmigiano-Reggiano, for topping
ground black pepper, to taste