Creamy Tuscan Turkey Meatball Soup (Printer View)

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

# Components:

→ 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 oil-packed sun-dried tomatoes, drained and thinly sliced
18 - 4 cups baby spinach
19 - Salt and pepper to taste
20 - 1 tablespoon fresh basil, chopped

# Method:

01 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently until just combined. Form into 1-inch diameter 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 meatballs on all sides for 4-5 minutes. Transfer to a plate. Meatballs do not require full cooking 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, cooking for 1 minute until fragrant.
04 - Pour chicken broth into the pot and bring to a gentle simmer. Return browned meatballs to the pot. Cover and cook for 12-15 minutes until meatballs are cooked through completely.
05 - Reduce heat to low. Stir in heavy cream, grated Parmesan cheese, and drained sun-dried tomatoes. Simmer gently for 3-4 minutes without boiling.
06 - Stir in baby spinach and cook until wilted, approximately 2 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into serving bowls. Garnish with fresh chopped basil and additional grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • The meatballs stay impossibly tender because turkey is leaner and benefits from that gentle cream base that keeps everything moist.
  • Sun-dried tomatoes give you that concentrated sweet-tart punch that makes people ask what your secret ingredient is.
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • High in protein but doesn't feel heavy or diet-like in your bowl.
02 -
  • Don't skip browning the meatballs first—that golden crust develops flavor through the Maillard reaction and becomes the foundation of your whole soup's taste.
  • Add the cream and spinach last because high heat breaks cream and turns spinach an unappetizing gray-green that nobody wants staring back at them.
  • The sun-dried tomatoes are not optional garnish; they're what makes this taste like you knew what you were doing all along.
03 -
  • If your cream looks like it's breaking (tiny curdles appearing), immediately remove from heat and whisk in a tablespoon of cold water or broth to calm it down.
  • Make the meatballs ahead and freeze them uncooked on a tray—they go straight into the pot without thawing, just add a few extra minutes to the simmer time.
  • Taste obsessively as you cook; Parmesan can be salty and you may need less salt than you think added at the end.
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