Creamy Tuscan Turkey Meatball Soup (Printable Version)

Tender turkey meatballs in a rich garlic Parmesan broth with spinach and sun-dried tomatoes for Italian-inspired comfort.

# What You’ll Need:

→ Turkey Meatballs

01 - 1 lb 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

# Step-by-Step Guide:

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

# Additional Tips::

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • Turkey keeps it lean without sacrificing that deep, savory comfort you actually crave in a bowl.
  • The cream mellows everything into pure silk while the sun-dried tomatoes add this secret tang that makes people ask for the recipe before they even finish eating.
02 -
  • Don't let the cream boil—it can break and become grainy; keeping the heat low and gentle prevents a silky soup from turning disappointing.
  • The meatballs don't need to be fully cooked when you transfer them to the broth; they finish cooking there and stay incredibly tender because of the gentle simmer.
03 -
  • Make the meatballs earlier in the day and refrigerate them; they're easier to brown when they're cold and firm.
  • Save some of the sun-dried tomato oil from the jar and use it for browning the meatballs instead of regular olive oil—it adds an extra layer of subtle depth that makes people wonder what you did differently.
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