Creamy Tuscan Turkey Meatball Soup (Print 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

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, optional
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

# Cooking Steps:

01 - In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined. Form mixture into 1-inch meatballs and place on a tray.
02 - 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 fully cooked at this stage.
03 - Add remaining olive oil to the same pot. Sauté diced onion until translucent, approximately 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 browned meatballs 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 completely wilted, approximately 2 minutes. Adjust seasoning with salt and pepper to taste.
07 - Ladle soup into bowls. Garnish with fresh basil and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • High protein comfort: Turkey meatballs keep you full without the heaviness of beef, and the cream makes every spoonful feel indulgent.
  • Restaurant-quality flavor: Sun-dried tomatoes and garlic create that depth you'd expect from a Tuscan trattoria, not your stovetop.
  • Faster than you'd think: Fifty-five minutes from start to finish means elegant dinner on a weeknight, no stress.
02 -
  • Don't skip the browning step: Even though the meatballs finish cooking in the broth, that initial golden sear creates deep flavor that makes the whole soup taste more complex and intentional.
  • Low heat during the cream addition is non-negotiable: Rush this and you'll see the cream break into grainy flecks instead of melting into silk; patience here changes everything.
  • Taste before serving: Every broth, every Parmesan is slightly different, and seasoning at the very end ensures the soup tastes like your version, not someone else's.
03 -
  • Keep meatballs uniform in size: Use a small cookie scoop to portion the mixture—this ensures they all cook at the same rate and look intentional in the bowl.
  • Add cream slowly and off heat if you're nervous: Temper it by stirring a ladle of hot broth into the cream first, then pour the warmed cream into the pot—this keeps it from breaking.
  • Don't oversalt the broth: Taste as you go, especially after adding the Parmesan, because the cheese brings saltiness that builds with heat.
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