Creamy Tuscan Turkey Meatball Soup (Print Version)

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

# Ingredient List:

→ 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 Base

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 sun-dried tomatoes, thinly sliced (oil-packed, drained)
18 - 4 cups baby spinach
19 - Salt and pepper to taste
20 - 1 tbsp fresh basil, chopped for garnish

# How to Make:

01 - In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, fresh parsley, dried oregano, salt, and black pepper. Mix until just combined, being careful not to overwork the mixture. 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 to avoid crowding, brown the meatballs on all sides for approximately 4-5 minutes until golden. Transfer to a clean plate. The meatballs do not need to be cooked through at this stage.
03 - Add the remaining olive oil to the same pot. Sauté the diced onion until translucent, approximately 3 minutes. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
04 - Pour the chicken broth into the pot and bring to a gentle simmer. Return the browned meatballs to the pot. Cover and cook for 12-15 minutes until the meatballs are cooked through completely.
05 - Reduce heat to low. Stir in the heavy cream, grated Parmesan cheese, and drained sun-dried tomatoes. Simmer gently for 3-4 minutes, allowing flavors to meld without boiling.
06 - Stir in the baby spinach and cook until completely wilted, approximately 2 minutes. Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle the soup into bowls. Garnish with fresh basil and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It's packed with lean turkey protein but tastes decadently creamy, so you won't feel guilty about asking for seconds.
  • The meatballs are forgiving—they don't require fancy shaping skills, just a bit of gentle mixing and your hands.
  • Sun-dried tomatoes give it an authentic depth that feels restaurant-quality without any pretense.
  • It comes together in under an hour, making weeknight dinners feel surprisingly sophisticated.
02 -
  • Don't skip the meatball browning step—it creates a flavorful fond on the bottom of the pot that deepens the entire broth and makes it taste more complex.
  • Heavy cream can break if the heat is too high or if you let it boil aggressively, so reduce to low before adding and stir gently—a gentle simmer is your friend here.
  • Taste the broth before adding spinach and you'll catch any seasoning issues while they're easy to fix; spinach masks salt imbalances so adjust first.
03 -
  • If your meatballs fall apart during cooking, you either overworked the mixture or your turkey was too lean—next time add another egg or a touch more breadcrumbs to the mixture.
  • The secret to silky soup is keeping the heat gentle once you add cream and never letting it boil vigorously, which breaks the cream and makes everything grainy.
  • Make the meatballs ahead and refrigerate them for up to 24 hours—cold meatballs brown better and hold their shape more reliably than room-temperature ones.
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