Creamy Tuscan Turkey Meatball Soup (Printer View)

Tender turkey meatballs in a creamy garlic Parmesan broth with sun-dried tomatoes and spinach for a comforting Tuscan-inspired bowl.

# What you'll need:

→ Turkey Meatballs

01 - 1 lb ground turkey
02 - 1/3 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Soup Base

10 - 2 tablespoons olive oil
11 - 1 medium yellow onion, finely chopped
12 - 3 cloves garlic, minced
13 - 5 cups low-sodium chicken broth
14 - 1 cup heavy cream
15 - 1/2 cup grated Parmesan cheese
16 - 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
17 - 3 cups fresh baby spinach
18 - 1 teaspoon dried Italian herbs
19 - Salt and pepper to taste
20 - Fresh basil for garnish, optional

# Method:

01 - In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, dried oregano, salt, and black pepper. Mix until just combined without overworking. Shape mixture into approximately 20 meatballs, each about 1 inch in diameter.
02 - Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Working in batches to avoid crowding, add meatballs and brown on all sides for approximately 4 to 5 minutes total. Meatballs do not need to be fully cooked at this stage. Transfer to a plate and set aside.
03 - Add the remaining 1 tablespoon of olive oil to the same pot. Sauté the chopped onion until softened, approximately 4 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Pour in the chicken broth and bring to a simmer. Use a wooden spoon to scrape up any browned bits adhered to the bottom of the pot, incorporating them into the liquid.
05 - Return the browned meatballs to the pot. Add sun-dried tomatoes and dried Italian herbs. Simmer uncovered for 12 to 15 minutes until the meatballs are cooked through completely.
06 - Reduce heat to low. Stir in the heavy cream and Parmesan cheese, mixing gently until fully combined. Simmer gently for 2 to 3 minutes until the soup achieves a creamy consistency.
07 - Stir in the fresh baby spinach and cook until completely wilted, approximately 1 to 2 minutes. Season with additional salt and pepper to taste.
08 - Ladle soup into serving bowls. Garnish with fresh basil leaves and additional grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • High in protein: Those tender turkey meatballs make it genuinely filling without feeling heavy.
  • Ready in under an hour: Comfort food that doesn't demand your whole evening.
  • Tastes restaurant-quality: The sun-dried tomatoes and cream transform simple ingredients into something that feels indulgent.
02 -
  • Don't skip the browning step: Those caramelized bits on the meatballs are flavor you can't replicate any other way.
  • The cream goes in at the end for a reason: Add it too early and you risk it breaking or curdling; patience here changes everything.
  • Fresh spinach wilts in seconds: Add it and stir immediately so it doesn't turn into mush in your beautiful soup.
03 -
  • Room temperature meatball mixture: If your ingredients are cold, they won't bind as well, so let them sit out for a few minutes before mixing.
  • Use a light hand when shaping: Overworked meatballs turn dense and rubbery; gentle is the way to go.
  • Save that pasta water: If you're serving this over pasta, a splash of starchy water can help the sauce cling better to the noodles.
Return