Creamy Tuscan Turkey Meatball Soup (Printable Version)

Tender turkey meatballs in rich Parmesan broth with spinach and sun-dried tomatoes for authentic Tuscan flavor.

# The Ingredients You'll Need:

→ Turkey Meatballs

01 - 1 pound 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

# Step-by-Step Instructions:

01 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until just combined without overworking. Shape into approximately 20 balls, each 1 inch in diameter.
02 - Heat 1 tablespoon 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 4 to 5 minutes total. They do not need to be cooked through at this stage. Transfer to a plate and set aside.
03 - Add remaining 1 tablespoon olive oil to the same pot. Sauté chopped onion until softened, approximately 4 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Pour in chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the mixture to a gentle simmer.
05 - Return the browned meatballs to the pot. Add sun-dried tomatoes and Italian herbs. Simmer uncovered for 12 to 15 minutes until the meatballs are cooked through.
06 - Reduce heat to low. Stir in heavy cream and Parmesan cheese, combining gently to create a creamy broth. Simmer for 2 to 3 minutes without boiling.
07 - Add fresh baby spinach and stir constantly until completely wilted, approximately 1 to 2 minutes. Season the soup with additional salt and pepper to taste.
08 - Ladle soup into serving bowls. Garnish with fresh basil and additional grated Parmesan cheese if desired.

# Additional Tips::

01 -
  • The meatballs stay unbelievably tender because they finish cooking right in the broth, soaking up all that garlicky goodness.
  • Its rich and creamy without feeling like youve eaten a brick, thanks to the balance of spinach and bright sun-dried tomatoes.
  • You get a full meal in one pot, which means less cleanup and more time to actually enjoy your dinner.
  • It tastes like something youd order at a cozy trattoria, but you can make it on a weeknight without breaking a sweat.
02 -
  • Dont overmix the meatball mixture or theyll turn out tough and dense instead of tender.
  • Browning the meatballs first adds a deep, savory flavor to the soup that you just cant get by poaching them raw.
  • Use low-sodium broth so you can control the salt, especially since Parmesan and sun-dried tomatoes are already salty.
  • Add the spinach at the very end so it stays bright green and doesnt turn murky or overcooked.
03 -
  • Wet your hands lightly before rolling the meatballs so the mixture doesnt stick to your fingers.
  • Taste the broth before adding the cream and adjust the seasoning then, because its harder to fix once the dairy goes in.
  • If you love garlic, add an extra clove or two to the soup base, it only gets better.
  • Let the soup rest for five minutes before serving so the flavors can settle and the temperature evens out.
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