Make the turkey meatballs by mixing ground turkey with one egg, breadcrumbs (Italian herb flavored is best), and finely diced onion. Form into small meatballs and fry in oil. You will have plenty, so save half for another occasion.

Cook the tortellini according to package directions, leaving it al dente. Drain and set aside.

Heat the tomato soup in a pot. Just before it comes to a boil, add the cooked tortellini, turkey meatballs (if using), and frozen spinach. Simmer for 1-2 minutes.

Serve hot with grated Parmesan cheese.