Save Warm up with a bowl of Creamy Tuscan Turkey Meatball Soup, a comforting and flavor-packed dish that brings the taste of Italy to your kitchen. Featuring tender turkey meatballs in a rich garlic Parmesan broth, this soup is beautifully balanced with the tang of sun-dried tomatoes and the freshness of baby spinach for a truly satisfying high-protein meal.
Save The secret to this soup lies in the browning of the turkey meatballs, which creates a savory base for the garlic and onions to build upon. As the meatballs simmer in the chicken broth, they become incredibly tender, infusing the liquid with herbs and spice that make every spoonful a delight.
Ingredients
- Turkey Meatballs: 1 lb (450 g) ground turkey, 1/3 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 cloves minced garlic, 2 tbsp chopped fresh parsley, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper.
- Soup Base: 2 tbsp olive oil, 1 medium yellow onion (finely chopped), 3 cloves minced garlic, 5 cups low-sodium chicken broth, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/2 cup sun-dried tomatoes (chopped), 3 cups fresh baby spinach, 1 tsp dried Italian herbs, salt and pepper to taste, and optional fresh basil for garnish.
Instructions
- 1. Prepare the Meatballs
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined. Shape into 1-inch (2.5 cm) balls (about 20 meatballs).
- 2. Brown the Meatballs
- Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and brown on all sides, about 4–5 minutes total (they don't need to be cooked through). Remove and set aside.
- 3. Sauté Aromatics
- In the same pot, add remaining 1 tbsp olive oil and sauté onion until soft, about 4 minutes. Add garlic and cook 1 minute more.
- 4. Build the Broth
- Pour in chicken broth and bring to a simmer, scraping up any browned bits.
- 5. Simmer the Soup
- Return browned meatballs to the pot. Add sun-dried tomatoes and Italian herbs. Simmer uncovered for 12–15 minutes, until meatballs are cooked through.
- 6. Finish with Cream
- Lower heat. Stir in heavy cream and Parmesan cheese. Simmer gently 2–3 minutes until soup is creamy.
- 7. Add Spinach
- Stir in spinach and cook until wilted, about 1–2 minutes. Season with salt and pepper to taste.
- 8. Serve
- Ladle into bowls, garnish with fresh basil and extra Parmesan if desired.
Zusatztipps für die Zubereitung
For a lighter version of this soup, you can substitute the heavy cream with half-and-half. Also, be sure to always check labels for hidden allergens like wheat in your breadcrumbs or milk in the cheese.
Varianten und Anpassungen
If you prefer ground chicken over turkey, you can easily swap the protein. To make the recipe gluten-free, simply use gluten-free breadcrumbs in the meatball mixture.
Serviervorschläge
Serve this hearty soup with a side of crusty bread to soak up the rich broth, or ladle it over cooked pasta for a more substantial meal. Pair it with a crisp Italian white wine such as Pinot Grigio for the ultimate dinner experience.
Save This Creamy Tuscan Turkey Meatball Soup is more than just a meal; it's a cozy experience that brings warmth to any table. With its restaurant-quality flavors and simple preparation, it is sure to become a new favorite for your weeknight dinner rotation.
Kitchen Guide
- → Can I make the meatballs ahead of time?
Yes, shape and brown the meatballs up to 24 hours in advance. Store them in the refrigerator, then reheat gently in the simmering broth before adding the cream and spinach.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter version while maintaining creaminess. For a dairy-free option, use full-fat coconut milk or cashew cream, though the flavor profile will shift slightly.
- → How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 4 days. The broth may thicken when cold—thin with a splash of broth when reheating. Freeze without the cream for up to 3 months.
- → Can I use frozen spinach?
Frozen spinach works in a pinch. Thaw completely and squeeze out excess moisture before adding to prevent the soup from becoming watery. Fresh spinach offers better texture and color.
- → What sides pair well with this soup?
Crusty Italian bread, garlic knots, or a simple green salad with balsamic vinaigrette complement the rich flavors. For a heartier meal, serve over cooked orzo or crusty bread slices rubbed with garlic.
- → How do I prevent the cream from curdling?
Reduce heat to low before adding the cream. Avoid boiling after it's incorporated—just simmer gently. Room temperature cream incorporates more smoothly than cold from the refrigerator.