Creamy Tuscan Turkey Meatball Soup (Printable Version)

Tender turkey meatballs in a rich garlic Parmesan broth with spinach and sun-dried tomatoes—a comforting Italian-inspired bowl ready in under an hour.

# What You'll Need:

→ Turkey Meatballs

01 - 1 pound ground turkey
02 - 1/2 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 small yellow onion, finely diced
12 - 3 cloves garlic, minced
13 - 1/2 teaspoon crushed red pepper flakes
14 - 4 cups low-sodium chicken broth
15 - 1 cup heavy cream
16 - 1/2 cup grated Parmesan cheese
17 - 1/2 cup sun-dried tomatoes, thinly sliced, oil-packed and drained
18 - 4 cups baby spinach
19 - Salt and pepper to taste
20 - 1 tablespoon fresh basil, chopped for garnish

# How to Prepare:

01 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined.
02 - Form mixture into 1-inch meatballs and place on a tray.
03 - Heat 1 tablespoon olive oil in a large pot over medium heat. Working in batches, brown meatballs on all sides for 4-5 minutes. Transfer to a plate. Meatballs do not need to be cooked through at this stage.
04 - Add remaining olive oil to the same pot. Sauté diced onion until translucent, about 3 minutes. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
05 - Pour in chicken broth and bring to a simmer. Add browned meatballs back to the pot. Cover and cook for 12-15 minutes until meatballs are cooked through.
06 - Reduce heat to low. Stir in heavy cream, grated Parmesan, and sun-dried tomatoes. Simmer gently for 3-4 minutes.
07 - Stir in baby spinach and cook until wilted, about 2 minutes. Adjust seasoning with salt and pepper.
08 - Ladle soup into bowls. Garnish with fresh basil and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • The meatballs are impossibly tender because turkey stays lean and light, making this feel indulgent without weighing you down afterward.
  • Sun-dried tomatoes deliver a concentrated tang that makes every spoonful interesting, transforming simple broth into something that tastes like you fussed over it for hours.
  • It comes together in under an hour, which means weeknight dinner that actually feels special and restaurant-quality.
02 -
  • Don't skip browning the meatballs—that golden crust is where the flavor lives, and it's the difference between good soup and unforgettable soup.
  • Add the spinach at the very end because it continues to cook slightly from the residual heat, and adding it too early turns it dark and mushy.
  • Taste the soup before serving because broths vary in saltiness, and you want to adjust the seasoning to your preference rather than assuming the recipe is perfectly salted.
03 -
  • Make the meatballs ahead of time and freeze them on a tray before transferring to a freezer bag—you can brown them straight from the freezer and add a few extra minutes to the cooking time.
  • If you accidentally add too much salt, a raw potato cut in half and simmered briefly in the soup will absorb the excess, a trick that's saved me more than once.
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