1
In a mixing bowl, combine turkey, spinach and breadcrumbs.
2
Roll mixture into small meatballs (about 1-inch diameter) and set aside.
3
In a large Dutch oven warm olive oil over medium-high heat.
4
Once melted, add carrots and cook for 5 minutes. Add celery, cook for an additional 5 minutes and add onions. Cook until onions are slightly tender.
5
Add mushrooms and Italian seasoning to vegetables.
6
Once mushrooms have browned, add chicken broth and bay leaves.
7
Allow soup to come to a simmer, add meatballs and cook over low heat for 2 hours.
8
Add pasta to soup and cook an additional 20 minutes, or until pasta has cooked to desired doneness.
9
Remove bay leaves and top with cheese before serving.