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-American classic.

# 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 tbsp fresh parsley, chopped
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Soup

10 - 2 tbsp olive oil
11 - 1 small yellow onion, finely diced
12 - 3 cloves garlic, minced
13 - 1/2 tsp 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 oil-packed sun-dried tomatoes, drained and thinly sliced
18 - 4 cups baby spinach
19 - Salt and pepper to taste
20 - 1 tbsp fresh basil, chopped for garnish

# Step-by-Step Guide:

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

# Additional Tips::

01 -
  • The meatballs stay incredibly tender because they finish cooking right in the broth, soaking up all that garlicky goodness.
  • It tastes like you spent hours in the kitchen but comes together faster than most weeknight dinners.
  • The spinach wilts in at the last second so it stays bright green and doesn't turn to mush.
  • Leftovers somehow taste even better the next day when the flavors have had time to become friends.
02 -
  • Don't skip browning the meatballs, that caramelization adds a depth of flavor you can't get any other way.
  • Add the cream on low heat or it might curdle if the broth is boiling too hard, and nobody wants grainy soup.
  • If your meatballs are falling apart, you probably overmixed the meat or didn't let them set on the tray for a few minutes before browning.
  • Use oil-packed sun-dried tomatoes instead of the dried kind, or you'll spend forever trying to rehydrate them and they'll still be chewy.
03 -
  • Chill the meatball mixture for fifteen minutes before rolling if it's too sticky, it makes shaping them so much easier.
  • Save a little pasta water if you want to stretch the soup, it adds body without thinning out the flavor.
  • Double the meatball batch and freeze half uncooked on a tray, then toss them in a bag for the fastest soup prep ever next time.
  • A microplane is your best friend for grating Parmesan because it creates these tiny shreds that melt instantly into the broth.
Go Back